Tortilla Soup

This soup (shamelessly adapted from a recipe shared by Stephanie Danko) has become a Halloween Tradition and it is a Treat (just ask the neighbors). I love this soup because it feeds plenty and is more than satisfying as a meal. It’s also very flexible. Use leftover turkey (instead of chicken) after Thanksgiving or leave the meat out entirely for a vegetarian version. Switch up the liquids/broths if you have something else on hand. The one thing I wouldn’t change is the spice combo but go for it if you are creative like my friend Steph is!

 

 

 

 

 

1 med onion, chopped (for flavor, I leave them big so I can pick out)
4 cloves garlic, minced
4 Tbsp oil
4 lbs chicken, cooked and shredded (shortcut by using a roasted chicken, sub turkey or leave out all together)

2 cans chopped tomato (blend first if you don’t want the chunks)
10 ounce can of Rotel (or one can tomato and one can green chilies)
1 32 oz box organic beef broth
1 32 oz box organic chicken broth
2 cans tomato soup
3 cans water
2 tsp cumin
2 tsp chili powder
2 tsp lemon pepper
2 tsp salt
6 tsp Worcestershire sauce
Tabasco on side for those who like it Hot

optional: add a can of black beans drained and rinsed and or some frozen organic corn

Saute the first five ingredients in the oil. Add remaining. Simmer for a few hours. The longer it simmers, the better. Even better the second day.

Serve with tortillas (corn or flour –crispy or soft), shredded cheese, avocado, and/or sour cream