A favorite of Mom’s, Tortilla Soup satisfies the soul. The hint of cayenne gives the soup some kick. We added refried beans to the original recipe to thicken the soup and substituted tortilla chips for baked corn tortillas to make the preparation quick and easy. More or less refried beans can be used depending on how thick you want it. Serve tortilla soup with a side of cornbread muffins and Southwestern Salad.
By Elizabeth Savoie Dronet
1 small onion, chopped
1 cup celery, chopped
1 medium tomato, chopped
1/2 teaspoon basil
1 teaspoon cumin
5 cups vegetable stock (We use Knorr’s vegetable bouillon.)
1 can pinto beans, rinsed
1 can of refried beans (I like La Sierra’s chiptole flavor if you can find it.)
salt, pepper
cayenne to taste (Start with 1/4 tsp and add from there.)
1 cup celery, chopped
1 medium tomato, chopped
1/2 teaspoon basil
1 teaspoon cumin
5 cups vegetable stock (We use Knorr’s vegetable bouillon.)
1 can pinto beans, rinsed
1 can of refried beans (I like La Sierra’s chiptole flavor if you can find it.)
salt, pepper
cayenne to taste (Start with 1/4 tsp and add from there.)
3 corn tortillas, sliced into strips and baked OR tortilla chips, broken up
2 teaspoons cilantro, chopped
2 teaspoons lime juice
Sauté the onions and the celery in about 1 tbsp. of butter. Add everything BUT the lime, chips and cilantro. Bring to a boil. Simmer about 10-15 minutes. Add lime and cilantro. Stir in some of the tortilla chips until softened.
We garnished each bowl with crushed tortilla chips and a dollop of sour cream.
* You can freeze the leftovers.
Savoie Secrets: It's a Family Recipe 