As so much as I love soup, for my part good soup is difficult to make. You need the proper ratio of parts, the proper seasonings, and the proper accompaniments. I’ve had Tortilla Soup in Mexico and Mexican consuming puts. This soup comes in terms of the unique type that I’ve cherished.
In fact, I believe the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three pals and is the only one who loves to prepare dinner dinner. This recipe is a quick one and whilst you must no longer have time to chop onions, chances are high that you’ll be able to use frozen ones or even dehydrated.
Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you wish to have a additional authentic Mexican dish, acquire some yellow corn tortillas, decrease them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use the ones strips as a substitute of crumbled taco chips
I try to prepare dinner dinner ahead on weekends. If you wish to have to prepare dinner dinner ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your variety. Here is my original recipe for Grandma’s Easy Tortilla Soup with Toppings.
1 tablespoon olive oil
1 pound lean hamburger
1 medium onion, chopped
1 small crimson pepper, chopped
1 small green pepper, chopped
15.25-ounce can of corn with liquid
16-ounce carton of chicken stock (I used salt-free.)
Two 1.25-ounce envelopes of taco seasoning. (Use one and a part of the other.)
1/2 cup salsa of your variety (I used medium sizzling.)
Salt, whilst you assume the soup needs it
Crumbled taco chips
Shredded Cheddar cheese (I used reduced fat.)
1 ripe avocado, chopped
Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for phase an hour. Garnish each and every serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You might also garnish the soup with wedges of lime. Makes 8 generous servings.