I know we've reviewed this many times over the years, but I just have to repeat this is the best soup C@H has ever done, I think. I had some in the freezer and we had it last night with fresh Black Bean Salsa. It's just a wonderful dinner. Along with homemade tortilla chips. That darn black bean salsa I could eat everyday!!!
* Exported from MasterCook *
Turkey Tortilla Soup
Heat Oil -- Stir in:
2 T. olive oil
1 1/2 cups onion -- minced
2 T. garlic -- minced
3 corn tortillas (6 inch each) -- cut into 1 inch pieces
1 can diced tomatoes with green chilies (101/2 oz.)
4 cups chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1/2 t. cayenne
Add:
2 cups cooked turkey or chicken -- shredded or cubed
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup Monterey Jack cheese -- shredded
2 T. fresh lime juice
Salt and pepper
Sour cream
Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add turkey, corn, and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste.
(Cuisine at home, December 2005, Issue 54, p. 36)
Makes: 8 Cups
Black Bean Salsa
Makes: 3 Cups
Combine:
1 can black beans, drained and rinsed (15 oz.)
1 cup tomatoes, seeded, diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 T. jalapeƱo, seeded, minced
2 T. fresh lime juice
1 T. olive oil
Salt and pepper to taste
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
* Exported from MasterCook *
Turkey Tortilla Soup
Heat Oil -- Stir in:
2 T. olive oil
1 1/2 cups onion -- minced
2 T. garlic -- minced
3 corn tortillas (6 inch each) -- cut into 1 inch pieces
1 can diced tomatoes with green chilies (101/2 oz.)
4 cups chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1/2 t. cayenne
Add:
2 cups cooked turkey or chicken -- shredded or cubed
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup Monterey Jack cheese -- shredded
2 T. fresh lime juice
Salt and pepper
Sour cream
Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes. Stir in tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add turkey, corn, and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste.
(Cuisine at home, December 2005, Issue 54, p. 36)
Makes: 8 Cups
Black Bean Salsa
Makes: 3 Cups
Combine:
1 can black beans, drained and rinsed (15 oz.)
1 cup tomatoes, seeded, diced
1/2 cup red onion, slivered
1/4 cup minced fresh cilantro
2 T. jalapeƱo, seeded, minced
2 T. fresh lime juice
1 T. olive oil
Salt and pepper to taste
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com