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Monday, June 24, 2013

Nellie: Tortilla Soup

This is a good soup for cold winter days, and it's healthy (well, if you go easy on the cheese and sour cream).  


- two chicken breast
- a big container of chicken stock (those boxes of stock work well, and they’re organic)
- one zucchini or yellow squash
- one onion
- garlic (one heaping spoonful of the chopped garlic in the jar)
- one stalk of celery
- one can of pinto beans or black beans (or grabanzo beans)
- half a bag of frozen whole kernel corn
- 1/4 bag of frozen cut green beans
- a large jar of Pace medium picante sauce (instead of tomato sauce)
- one package of soft corn tortillas


shredded cheese, lime, avocado, cilantro, sour cream (for the faint hearted)


Cook (boiled or roasted works) the chicken separately and then rinse and shred or chop in bite size pieces.

Chop up all the veggies.

Then throw everything into a large pot and cook for a couple of hours.

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About 30 minutes before serving time:

Pre-heat the oven to 350.

Take a stack of the soft corn tortillas and cut them into strips. Coat an oven pan with Pam (or something like that) and toss the strips in the pan; they’ll look like noodles. Bake in the oven until crisp, stirring occasionally to allow all the strips to get crisp.

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Dish up the soup and top with the tortilla strips (and cheese if desired).


Sour cream (or any dairy product) will blunt the chili heat.

This can be a clean-out-the-pantry soup. Add whatever vegetables are available.

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