Grandma’s Easy Tortilla Soup With Toppings

As a lot as I really like soup, in my view good soup is difficult to make. You want the suitable ratio of elements, the suitable seasonings, and the suitable accompaniments. I’ve had Tortilla Soup in Mexico and Mexican eating places. This soup comes near the genuine model that I’ve loved.

In truth, I believe the recipe I devised is so good I despatched it to my college-age grandson. He shares an condo with three associates and is the one one who likes to cook dinner. This recipe is a fast one and if you do not have time to cut onions, you could use frozen ones and even dehydrated.

Since I attempt to eat wholesome, I used 93% lean hamburger, diminished sodium vegetable juice, and diminished sodium taco seasoning. For the topping I used diminished fats bitter cream. If you desire a extra genuine Mexican dish, purchase some yellow corn tortillas, lower them into skinny strips, coat them with baking spray, and bake them in a 400-degree oven till crisp. Use these strips as a substitute of crumbled taco chips

I attempt to cook dinner forward on weekends. If you wish to cook dinner forward, make the soup and freeze it with out the garnishes. Serve this flavorful soup with a tossed inexperienced salad and the dessert of your alternative. Here is my unique recipe for Grandma’s Easy Tortilla Soup with Toppings.

1 tablespoon olive oil

1 pound lean hamburger

1 medium onion, chopped

1 small pink pepper, chopped

1 small inexperienced pepper, chopped

15.25-ounce can of corn with liquid

16-ounce carton of rooster inventory (I used salt-free.)

Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the opposite.)

1/2 cup salsa of your alternative (I used medium scorching.)

Salt, for those who suppose the soup wants it

Crumbled taco chips

Shredded Cheddar cheese (I used diminished fats.)

1 ripe avocado, chopped

Sour cream

Coat the underside of a soup kettle with olive oil. Crumble hamburger and saute till brown. Add chopped greens, corn, rooster inventory, vegetable juice, taco seasoning, and salsa. Cover and simmer over low warmth for half an hour. Garnish every serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of bitter cream. You may garnish the soup with wedges of lime. Makes 8 beneficiant servings.

Copyright 2012 by Harriet Hodgson

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