Marvelous Mexican Soup with Homemade Tortilla Strips

photo 2 (6)

Ole!  This Mexican dish needs a lot of TLC, but once you get it the way you like it – it’s a delish dish!  My girlfriends and I had a Mexican themed lunch where everyone brings a dish with the recipe, and I came across a version of this and decided to spice it up a bit with my own ingredients and additions.  Seemed like a hit amongst the group, and I have plenty of leftovers for this 8 serving dish to fill my tummy for the next few weeks!

Ingredients:

1 medium onion (chopped)

1 tbs extra virgin olive oil

4 cups chicken (cooked and chopped)

2 cans re-fried beans

1 can corn

1 can black beans (have another handy just in case the consistency is off – see below)

1 1/2 cup salsa

2 cups chicken stock

1/4 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon Mexican seasoning

2 cups chicken broth (ONLY if the consistency of the soup is very thick)

4 scallions diced reserved 1/2 for soup and 1/2 for topping

Salt

Directions:

1. In a large pot sautee onion in EVOO for about 7 minutes over medium heat.

2. Add all remaining ingredients stirring well. Continue cooking over medium heat about 20 minutes, stirring often.

3. Depending on the consistency – if it’s too thick add 1-2 cups chicken broth and if it’s too liquidy/grainy add a can of black beans!

3. Season with salt and serve with sour cream, shredded cheese, avocado, and/or tortilla chips

Mexican) Seasoned Tortilla Strips

Ingredients:

Version 1:

1/4 cup vegetable oil
1 teaspoons chili powder
1 dash Mexican Seasoning
12 6-inch corn tortillas
salt

Version 2:

1/4 cup vegetable oil
1 teaspoon cumin
1/2 teaspoon Mexican Seasoning
12 6-inch corn tortillas
salt

Directions:

1 . Preheat oven to 375 degrees.
2  Stir oil and all spices together.
3  Brush one side of all the tortillas with oil/spice mixture.
4  Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2″ strips.
5  Put strips in a single layer on a couple of cookie sheets sprayed with Oil.
6  Bake until golden and crisp, about 7-10 minutes.
7  (If pans are on different oven racks switch their positions about halfway through baking.).

Image   The Chef in the works

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