The third little blessing (the tail end of the Counting Little 1, 2, 3... post) is a warm tasty soup on a cold night during the week. I pass the recipe on to you since I was reading that one of my readers was always wondering about this soup.
This is how I got to know this soup. One time a friend and I were having lunch at Marie Calenders Restaurant. Since we were both poor students, my frugal friend had a rule to keep her expenditure on lunch less than $5. She talked me into trying Tortilla Soup.
It was even better the French Onion Soup, which used to be my favorite! I loved it and found a recipe from Pilsbury (I believe). I eat it as a main dish and serve it with toasted tortilla strips and fresh cilantro on a cold night during the week!
For people not familiar with cilantro (on pic). It is also called Chinese parsley. It has a different fragrance than Italian parley, and its leaves are softer and wilt more quickly.
Whitemist's blog alerted me that "a small percentage of the population has a genetic variation that makes cilantro taste like soap." (I'm feeling sorry for these people!)
If corn tortillas are not available where you live, flour tortillas is a good substitute. It becomes harder when they do not sell any kind of tortilla. On the pic I put a tortilla on a small plate,so you can see how they look like -a thin flour pancake (a little bit chewier than the soft puffy cake-like pancake of Mac Donalds!).
You can see that I use sweet potatoes, not yams (doctors orders for hubby whose white bloodcell count is low, are dark veggies.)
1. 2 cups of onions, slice
4 garlic cloves, minced
2. 4 medium yams, peel and cut in cubes
6 cups of chicken broth
1 teaspoon cumin
1 teaspoon oregano leaves
1 teaspoon chili powder
1/2 teaspoon ground red pepper (or cayenne)
3. 28 ounce can of green chili peppers, undrained
2 cans of stewed tomatoes, undrained
2 cups of corn
4. 6 6-inch corn tortillas
6 tablespoons of fresh cilantro
Jack cheese, grated
Work sequence (corresponding with numbers above)
1. Saute in hot oil till tender 5-7 minutes
2. Stir in, bring to a boil. Cover an simmer 10-15 min.
To toast Tortillas:
Put oven on, 15 min. before serving the soup
Cut tortillas in 1 x 1/2 inch strips. Spray cookie sheet with cooking spray. Bake 8-12 min. on 375 degrees Fahrenheit -till light brown and crisp
3. Add to soup and cook 5-7 minutes.
to compare with some other recipes:
Latina.com adds chicken, 2 tsp. cumin and 1 teaspoon Mexican oregano,
Swanson adds salsa and 2 Tablespoons lime juice, and
Betty Crocker adds a Jalepeno chili and Avocado
Serve with Toasted corn tortillas, fresh cilantro, and Jack cheese.
Enjoy my friends!