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Tortilla Soup
Easy to make great southwest flavor. |
Prep: 1/2 hour
Cook: 1 hour
Servings: 6-8 servings
| 2 |
lbs. sirloin, cut into 1/4-inch cubes |
| 1 |
onion, diced |
| 2 |
fresh jalapeno peppers, chopped |
| 1 |
Tbsp. vegetable oil |
| 1 |
can beef broth |
| 1 |
can chicken broth |
| 1 |
can (16 ounces) stewed tomatoes |
| 1 |
can Rotel tomatoes and green chilies |
| 1 |
can tomato soup |
| 1 |
Tbsp. chili powder |
| 1 |
tsp. cumin |
| -- |
cilantro, to taste |
| 6 |
corn tortillas |
| -- |
vegetable oil for frying |
| 8 |
ounces Monterey Jack cheese, shredded |
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Saute onion, jalapeno and beef in vegetable oil until beef is no longer pink and onion is limp. |
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Transfer to a large pot and add beef broth, chicken broth, stewed tomatoes, tomatoes and chilies, tomato soup, chili powder, cumin and cilantro. |
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Bring to a boil. Reduce heat and simmer for one hour. |
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Slice tortillas into thin strips. Heat 1" vegetable oil in pan until hot. Fry tortilla strips until crisp. Drain well and sprinkle with salt and chili powder. |
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Ladle soup into bowls. Top with cheese and tortilla strips. |
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For a spicier soup, increase jalapenos or add tabasco sauce.
You may use tortilla chips as a substitute for the fried tortillas.
You may substitute shredded cooked beef and reduce the cooking time to 20 minutes. |
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| Need help with this recipe? Go to:
Pan Fry/Saute,
Stewing |
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