You want a hot bowl of real Southwestern comfort food? It doesn't matter what time of year it is, tortilla soup is the ticket! You can spice it up or spice it down, whichever suits your fancy. Plus, you can add all sorts of garnishes and sides to make a meal of it. Thais particular recipe is really good right off the stove, and like so many soups and stews, even better reheated the next day. Give it a try and let me know what you think!
prep time15 Min
cook time15 Min
1 1/4 c
low sodium chicken broth
6-8" corn tortillas, cut into 1/2 inch strips
1 1/4 c
new mexico green chile sauce (or green enchilada sauce)
1 1/4 c
new mexico red chile sauce (or red enchilada sauce)
ground cumin (freshly ground does make a difference)
cooked and chopped turkey or chicken (dark meat is best in this application)
half & half
jalapeño chile, seeded and minced
avocado, peeled, pitted and diced
grated mexican blend cheese (or any combination of mild cheddar, monterey jack, queso quesadilla, and/or asiago)
How To Make
You can find recipes for New Mexico green chile sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-green-chile.html?p=4 and New Mexico Red Chile Sauce at https://www.justapinch.com/recipes/main-course/mexican/spring-hill-ranchs-new-mexico-red-chile.html?p=1
In a large pot over medium heat, combine the chicken stock and tortilla strips. Simmer until the tortilla strips soften and the broth thickens slightly. Stir in the green and red sauces and cumin. Stir in the turkey and half-and-half. Heat through but do not boil.
Divide the soup among four bowls and garnish each with diced tomato, jalapeño, avocado and cheese.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Spring Hill Ranch's Tortilla Soup: