Old Republic Inn Tortilla Soup
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
- 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
- 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.
Fill bowl with tortilla strips, add soup, then top with grated cheese.
Yields one gallon or more.
Submitted by HBHW Reader Jo Ann M.
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