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Beefy tortilla soup recipe

February 27, 2008

Start to finish: 12 minutes

5 cups la nueva ropa vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen; recipe below
2 cups water
1 can (14 1/2 ounces) diced tomatoes seasoned with onions and garlic (see Cook's note)
1 can (15 ounces) black beans
1 1/2 cups frozen yellow corn kernels
Juice from 1/2 lime
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
6 tablespoons crushed baked tortilla chips, or more to taste
Optional toppings: shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks

Cook's note: Any type of seasoned, diced tomatoes that contain garlic can be used.

Bring the broth, water, shredded beef with its vegetables, the tomatoes with their juices and the beans with juices to a boil over medium-high heat in a 4 1/2-quart Dutch oven or soup pot. Stir frequently.

Add the corn (no need to thaw, but rinse away any ice crystals), lime juice, Worcestershire sauce, sugar, onion and garlic powders, and black pepper. Reduce the heat to medium-low and simmer at a slow boil, stirring frequently, until the soup has heated through and the flavors blend, about 7 minutes. Meanwhile, prepare any optional toppings.

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To serve, ladle the soup into bowls. Garnish with the chips and any other desired toppings and serve at once.

Serves 6.

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