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Tex-Mex Chicken Tortilla Soup

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This south-of-the-border twist of chicken soup features the bright flavors of green chilis, corn, cilantro, and cumin. In place of noodles, hominy; in place of crackers, fried tortilla strips.

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Tex-Mex Chicken Tortilla Soup Yum
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Recipe Notes

Place chicken in a 5 quart soup pot.  Cover with water by 2 inches.  Add cumin, chili powder, Redstone Baklouti Green Chili Olive Oil, onion, celery, carrots, garlic, oregano, and cilantro leaves.

Bring to a boil and simmer until tender and done.  Remove Chicken from pot.  Soak tortillas in 3 cups of broth, inside the blender for about 5 minutes.  Puree.  When the chicken is cool enough to handle, debone into bite size pieces.  Add chicken and blended tortillas to pot with broth.

Heat until hot. Serve. Garnish with avocado, cheese, cilantro, and onions.

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Italian Wedding Soup

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You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.

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Italian Wedding Soup Yum
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Recipe Notes

To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil.  Cook pasta, el dente.  Drain, set aside.

Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs.  Brown in Redstone EVOO.  Drain onto paper towels and set aside.

In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery.  Bring to a boil.  Add meatballs and 1 lb finely chopped escarole.  Reduce heat and simmer 45 minutes.

Add drained, cooked pasta.  Season to taste with salt and pepper.

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