Tortilla Soup Recipe:
South of the Border Tortilla Soup
This recipe boasts a plethora of beans, peppers, vegetables, and corn. It is ideal for the taco or corn chip soup lover.
1 cup homemade vegetable broth plus 4 cups water - or -
1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste Optional: 2 Tbs tequila Tortilla chipsSimmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro, lime juice, and tequila. The tequila should be allowed to evaporate for 5 minutes or so before serving. Salt and pepper to taste. Serve over crumbled tortilla chips.
Enjoy your tortilla soup recipe.
Click Here to share this page with your friends, website visitors, ezine readers, social followers and other online contacts.Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.
Health & Beyond Online
P.O. Box 755
Earl, NC 28038-0755Contact Us
License, Terms of Use, and Privacy PolicyClick here for Other Chet Day Websites
H&B Online and Content © 1993-2009 by Chet Day
