Carolyn’s Tortilla Soup
It’s fall y’all! My favorite time of year, and best of all, it is green chile season!!! We have already had two snowstorms here in the mountains of Colorado, and nothing is better on a cold Fall day than soup. Here’s another one of my favorite recipes that incorporates one of my favorite ingredients, Green Chile. If you can find it fresh, that is always better! But frozen green chile works great as well. Whatever you do, do not used canned green chile. They just don’t bring the same flavor to the recipe as fresh or frozen green chile.
Making soup is a ritual that I truly enjoy, and I never make soup without a bottle of Oregon Pinot Noir nearby. Enjoy!
Carolyn’s Tortilla Soup
Ingredients:
2 TBS olive oil
1 large yellow or white onion, diced
4 cloves garlic, minced
13oz container frozen Bueno hot diced green chiles, defrosted
1 fresh jalapeno, seeded and chopped
4 C Beef Broth
4 C Chicken Broth
28oz can diced tomatoes with juice
1 tsp ground cumin
5-6 shakes Franks Red Hot sauce
1 tsp salt
2 tsp Worcestershire sauce
2-3 raw chicken breasts
15oz can of black beans, drained and rinsed
Juice from two limes
Bushel of cilantro, chopped
Tortilla chips, shredded pepper jack cheese, sour cream and avocado for topping
Directions :
In a large soup pot or Dutch oven, sauté onions until clear. Add garlic, green chile’s and jalapeno and cook for five more minutes. Add broth, tomatoes, cumin, hot sauce, salt, Worcestershire sauce and bring to a boil. Add raw chicken breasts, cover and cook over a low boil for 30 minutes. Remove chicken breasts, shred them and put back in the soup. Add black beans, lime juice and cilantro. Simmer for 30 more minutes. Put a few tortilla chips and some cheese in the bottom of a bowl, add soup and top with more tortilla chips, shredded cheese, sour cream and avocado.
Enjoy! Carolyn
