Spicy Tortilla Soup
This is a delicious soup for a cold night or a summer BBQ.
3 tablespoons oil
One large chopped onion
2 cloves chopped garlic
One diced red pepper
One diced hot pepper.
I usually use a jalapeno and take the seeds out.
One teaspoon ground cumin
48 ounces of chicken broth
Two 14.5 ounce can of Rotelle or any other diced tomatoes with chili.
1/2 jar of salsa about 8 to 10 ounces.
One cup of corn
1/2 cup chopped cilantro
One can of rinsed and drained black beans
2 cups or more of pulled pork or leftover diced chicken
Tortilla chips crushed
Shredded Monterrey Jack or any other cheese you like
Heat the oil
Add the onions and garlic and cook till soft
Add the peppers and season with salt and pepper
Add the cumin and cook just for a couple of minutes. You can actually smell it cook.
Then add your broth, tomatoes, black beans and corn and about 1/4 cup of the cilantro.
Let this cook for five minutes then add your pork or chicken.
Cook for another ten to fifteen minutes.
Spoon the soup into big bowl and add the crushed chips, cheese, sour cream, cilantro, diced avocado and lime wedges.
I usually serve this with cheese quesedilla, grilled cheese or potato pancakes
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