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Tuesday, November 2, 2010

Eileen's Tortilla Soup

I love this soup because you can have it on the table in about half an hour.  Just keep your cupboard stocked with the basic ingredients, or substitute as needed.

1 Tbsp oil                                            1 can tomato soup
1 small onion, chopped                       1  14 oz. can beef broth*
2 cloves garlic, minced                        1 tsp chili powder
1 4 oz. can green chilies, chopped       1 tsp cumin  
1 14 oz can diced tomatoes                1 tsp Worcestershire sauce            
1 14 oz can pinto beans                       2 C cooked chicken, cubed*
1 14 oz can of corn                              1 Tbsp cilantro, chopped         

Toppings:
1 package tortilla chips                     additional chopped cilantro
1½- 2 C shredded cheese (Mexican mix is good)

Sauté onion and garlic in oil in a 3-4 qt pot.  Add remaining ingredients (except toppings) to the pot.  Bring to a boil.  Simmer for 20 minutes.  Ladle soup into bowls and top with cheese, cilantro, and chips.
Other possible toppings:  sliced olives, chopped avocado, sour cream, lime wedges.



*A friend makes a vegetarian version of this using tofu and vegetable broth.
You could also substitute ground beef, etc. if desired.


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