Greetings from Allamuchy, NJ. I have a recipe for Tortilla soup that I’ve used for years and it is always a huge hit. I got it from a restaurant in Kerrville, TX. They give you recipes for anything they prepare (kind of
strange, I know), but here it is:
- 3 or 4 chicken breasts (boiled and chopped into pieces) , or you can use a
whole chicken - 3 qts. enriched chicken broth (to enrich the broth, boil chicken in water,
and reserve the broth, then add bouillon to it) – I add one small jar of the
chicken bouillon granules - 2 cups cut celery
- 1 can Rotel tomatoes with green chiles (chopped)
- 2 tsp. cumino (cumin)
- 1 tsp. oregano
- 2 bay leaves
- 16 oz. canned tomatoes (with juice) (chopped)
- 1 small can green chiles (chopped)
- 4 gloves garlic (crushed)
- 2 tsp. chili powder
- 1 tsp. sweet basil
- 1/2 tsp. black pepper
- 1-1/2 pkg of corn or flour tortillas, cut into strips
- 4 Tbls. Honey (this is the secret ingredient – it totally enhances the
flavor) - cilantro to taste
- Monterey Jack or cheddar cheese (grated)
Fry tortilla strips hot oil until crisp, drain on paper towels.
Combine all other ingredients, except honey and cheese; bring to a boil and
simmer about 45 minutes. Just before serving, stir in honey.
To serve:
Fill bowl with tortilla strips, add soup, then top with grated cheese.
Yields one gallon or more.
Submitted by HBHW Reader Jo Ann M.
