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 chips

Simmer 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.





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