Tortilia Soup

Tortilla Soup

Ingredients:

1 19 ounce can of green enchilada sauce

1 ½ cups water

1 cube vegetable bouillon or chicken bouillon

½ teaspoon garlic powder (I used 1 teaspoon minced garlic)

¼ teaspoon chili powder

¼ teaspoon ground cumin

1 15 ounce can pinto beans drained and rinsed

½ 16 ounce can diced tomatoes (I used a whole can)

1 cup frozen corn

½ cup vegetarian chicken or real cooked chicken

6 6 inch corn tortillas torn or cut into strips

1 tablespoon chopped fresh cilantro

salt and pepper to taste (I did not use either)

Directions:

1. In a pot mix the enchilada sauce and water.
2. Dissolve the bouillon cube in the liquid, and season with garlic, chile powder, and cumin.
3. Bring to a boil, and reduce heat to low.
4. Mix in the beans, tomatoes, and corn.
5. Simmer until heated through.
6. Mix in chicken.
7. Fry tortilla strips until crisp.
8. Place around the table cilantro, grated cheese, and fried tortilla strips to put on top of the soup.

History:
Been looking for a tortilla soup recipe for some time. This is easy and so good. I will place this in my girls' family cookbook.

Buon Appetito