TORTILLA SOUP
by Sandy Izsak - 2004 Conference Cookbook
Ingredients:
6
6” Corn Tortillas
3 large
Tomatoes – chopped 3 cups
4 medium
Carrots – sliced 2 cups
1 large
Onion – chopped 1 cup
1 cup
Water
14 ½ oz. can
Chicken Broth
4 ½ oz. can
Chopped Green Chili Peppers
2 tsp.
Chili Powder
⅛ tsp.
Salt
15 oz. can
Pinto Beans – rinsed and drained
⅓ cup
Snipped Fresh Cilantro
Tabasco to taste - optional
Directions:
1. Cut tortillas into ½” strips and cut in half crosswise.
2. Place on ungreased baking sheet. Bake 350 degrees for 10-13 minutes.
3. Set aside.
4. Combine all ingredients except for pinto beans and cilantro.
5. Bring to a boil, reduce heat and simmer covered for 20 minutes.
6. Add beans and cilantro. Heat through.
7. Ladle soup into bowls divide strips among bowls.
8. Serve immediately.
The Gluten-Free Gang of Central Ohio, GIG An LKDesign Co. project ©2009 P.O. Box 82601, Columbus, OH 43202-0601
