Tortilla Soup

Tortilla Soup

It's a rainy, blustery day here in verdant Connecticut.  We found out that our puppy and our chickens are afraid of thunder.  The puppy got a little TLC.  The chickens are, well, chickens. 

Since the temperature has dropped, although the humidity makes up for it, I thought I'd make a pot of soup.

When the younger H's smelled the onions and chilies sauteing, they got very excited.  They love this soup.  It is a lot of ingredients.  It is, however, an easy soup.  You just start dumping things in the pot.  I usually make quesadillas to go with it, you know, tortillas and cheese - the Mexican version of grilled cheese sandwiches.  True comfort food.

Tortilla Soup

2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz.), chopped green chilies
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes
1 can (14.5 oz.) beef broth
1 can (14.5 oz.) chicken broth
1 can (10 oz.) tomato soup
1 cup water (I usually just fill the empty tomato soup can)
1 Tbs. ground cumin
2 tsp. coriander
2 Tbs. chopped fresh cilantro
1 or 2 cans (15 oz.) black beans, drained and rinsed
1 cup fresh (off of the cob) or frozen corn
juice of 1 lime
1/2 cup Monterrey Jack or cheddar cheese, grated
1 cup cooked chicken, cut in cubes - optional

In a stockpot, saute onions and chilies in oil until tender.  Add minced garlic and heat briefly.  Add remaining ingredients and simmer, uncovered, for 1 hour.  That's it.  This serves my family of 6, but 4 of them are teenagers, so it could serve up to 8.

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