tortilla soup

This was gone in 2.5 seconds.

They say that Chicken Soup is for the soul, but I think that's just because the proverbial "they" have never had Tortilla Soup. With the bone chilling weather outside there are few things better than a bowl of spicy soup to warm you to the core. This is the second time in two months I have made it for dinner at the firehouse and there have been no complaints about the repeat. Mmmmm... Sorry, just re-living the goodness of that deep bowl of spicy soup. Serve it up with warm cornbread and honey butter.

TORTILLA SOUP

from Susan, Drew's big sister, a true Texan

(parentheses are my adaptations)

2 T veg oil

1 small onion chopped

1 small jalapeno chopped & seeded
(I skip this and use jalapeno canned tomatoes)

2 cloves garlic minced

1 -2 lb stew meat or chicken
(I use 1 lb chicken cooked and shredded)

Sautee.

Then add following:

1 t ground cumin

1 t chili powder

1 t salt

1 can - 10 oz Rotel diced tomatoes & green chilies
(if you can't find Rotel, you can use whatever, see below)

1 can - 16 oz Stew Tomatoes
(I like Del Monte petite diced tomatoes with zesty jalapeno)

10 3/4 oz beef broth

10 3/4 oz chicken broth

1 can - 10 oz tomato soup

(1 can corn)

1 1/2 c water

1 T fresh cilantro

Bring to a boil and simmer the minimum of 1 hour.

Fifteen minutes before you want to serve, add:

6 corn tortillas cut in 1/2" strips
(or wait till the add and add crunchy tortilla chips, I like both ways.)

1/2 c grated cheese

Serve with sour cream, shredded cheddar cheese (and a squeeze of lime if you like).

Enjoy the soup with your family or friends. Stay warm. And when you are hating on Texans, remember that without them you would not have this recipe.