1 T. vegetable oil
1 small onion, chopped
2 cloves garlic, minced
3-4 cups diced cooked turkey or chicken
1 box (32 oz) chicken broth
2 c. frozen corn kernels (you can use leftover cooked corn, just throw it in at the last second)
1 can diced tomatoes and green chiles
1 can black beans, rinsed and drained
1 tsp ground cumin (or more to taste)
Possible Garnishes:
tortilla chips, shredded cheese, diced avacado, sour cream, lime wedges, chopped cilantro
In large saucepan, cook onion and garlic in oil over medium-high heat until tender, about 3 minutes. Add remaining ingredients except tortilla chips and garnishes; bring to a boil. Reduce heat and simmer for 10-15 minutes. Ladle into bowls. Top with broken tortilla chips and garnish as desired.
This is a Dierbergs recipe.
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4 comments:
I've been a tortilla soup fiend lately. It's the perfect fall soup. This one sounds more substantial than the one I've been making, so I will try it.
This looks awesome, and so easy.
I was watching America's Test Kithen once and they said that the secret ingredient in tortilla soup is roasted tomatoes. And when you can't actually roast tomatoes, you can use a little bit of a can of "chipolte chiles in adobo sauce." I always have a little adobo/chipolte in the freezer, and yes, it makes it extra yummy.
I have a great tortilla soup recipe around here somewhere that I will try to find.
Dawn, did you ever get tortilla soup from that joint next to the laundromat on 43rd and Duval? Yummy!
I'm going to try this one, too. I love eating substantial soups this time of year. What kind of stuff do you serve along with this?
Mandy, we add so much on top of our soup-avacado, chips, cheese, lime wedges-that it makes a whole meal! Cornbread would be good with it. Or maybe a southwestern type green salad?
I wanted to say also that when I have little to no meat to add, I put in another can of beans. That works fine, too.
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