I like to make soup a couple of times in the week for lunch and to add to dinner. Today I was working on tortilla soup but was distracted by chasing a pooping Pit Bull puppy: she ate an entire tube of raw chorizo that my (adult) son left sitting on the couch and it caused a regrettable mess. Phew. The puppy is feeling better now that she has it all out of her system but it took a long time to clean up. In that time my soup runneth over. It does not help that 1. the pot was too small; 2. the heat was on too high, and 3. it was left unattended.
The mess was even larger than what shows in the pic. It also ran down onto the floor in a giant puddle. Sigh. I was able to salvage the soup after I cleaned up the mess. Hurray!
Tortilla soup in three ways: I can make this will all fresh ingredients, or all canned prep ingredients, or a mixture.
4 cups chicken stock (or two aseptic packs, or three cans)
1-2 cups diced cooked chicken (or a couple of cans of chicken, or scraps from cooking stock, your pref)
1 chopped onion
a clove or two of garlic
1 tbs chili powder
1 tbs paprika (I love paprika, go by what you like)
1/2- 1 tps cumin (to taste: this stuff can overpower a dish)
1/4 cup of grits, polenta or cornmeal
1-2 cups cooked beans (leftovers or canned, however much you like)
1 can of tomatoes with chilis (can be without chilis but I like ’em)
optional: 1/2 cup of uncooked or cooked rice
a mix of whatever you like out of the following:
canned corn, green beans, canned carrots, fresh carrots, celery, bell peppers (i never use bells for this) hot peppers, chili peppers; just use what your family likes
Cook until everything is soft (esp if you use uncooked rice)
Serve topped with shredded cheese, crumbled bits of tortilla chips, sour cream, green onions, olives: again whatever your pref.