Your choice: ground beef or chicken Tortilla Soup Tortilla Soup
If you follow my blogs, you know that I love soup. Spring, Summer, Winter, Autumn, or simply do not think you can beat a good cup or bowl of soup. But I do not eat chicken (something about growing up in the country surrounded by them, ugh!) And most recipes for tortilla soup made with chicken. So today I will share with you my beef recipe soup tortilla. However, the dining chicken, and yes, I know there are many, here's one for you too, chicken tortilla soup.
GROUND BEEF Tortilla Soup
1 pound ground beef
1 small yellow onion, chopped
1 teaspoon salt
1 / 2 teaspoon pepper
2 tablespoons chile powder
2 cups water
January 1 pound can cubes Mexican-style tomatoes
1 can (10 ounces) tomato soup
1 can (15 ounces) ranch style beans
1 can (4 ounces) chopped green chilies
1 cup frozen cut corn
1 pkg (10 to 12) corn tortillas
In a 10-inch skillet brown ground meat with onion, salt, pepper and chile powder. Once the meat is browned, drain well. While meat is browning, combine the water, tomatoes, tomato soup, beans, chilies and corn in large saucepan. After the meat runs out, add to liquid mixture in the pan. Simmer the mixture for one hour. Tear tortillas into small pieces or strips and add to soup. Simmer, covered, 5 to 10 minutes. Serve hot.
CHICKEN TORTILLA SOUP
1 chicken breast
32-36 oz chicken broth
1.2 cup chopped onion
1 / 4 teaspoon minced garlic
1 teaspoon olive oil
1 can diced tomatoes with green chile
2 tablespoons chopped cilantro
2 cups Monterey Jack cheese, grated
Tortillas
Simmer chicken breasts in water until no longer pink, about 25 minutes. Save the broth for soup, supplementing with canned broth for the amount needed. Fragment of chicken. Saute onion and garlic in olive oil. In a saucepan large, combine chicken, broth, onion, garlic and tomatoes. Simmer for 20 minutes. Add cilantro and simmer about 10 minutes.
To serve: Cut the tortillas into strips and divide evenly among 8 bowls (or the number of containers for people who are served). The tortilla strips above the soup. Sprinkle 1 / 4 cup cheese over each plate and let it melt.
Yield: 8 servings
Enjoy!
About the Author
For more of Linda’s recipes and diabetic information, go to http://diabeticenjoyingfood.squarespace.com
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