Tortilla Soup

I figured out my favorite thing to do with leftover turkey or chicken: make tortilla soup. The following is a yummy one-serving recipe:

Heat one cup of chicken broth in a small saucepan. Add one small tomato, chopped, and oregano (1/4 teaspoon), onion powder (3/4 teaspoon – you can use minced onion instead, but I was too lazy to cut one up), and red pepper to taste. Bring to a boil and simmer for five minutes.

While that’s cooking, cut a tortilla into thin strips. Spray a baking sheet with oil or cooking spray and bake the strips in a 450 degree oven for about five minutes, or until toasted as you like them.

Now, add 1/2 cup of chopped cooked turkey or chicken to the soup and cook for an additional five minutes. To serve, sprinkle with a couple of tablespoons of shredded cheese (Monterey Jack, or I use the Kraft bagged Mexican cheese mix — the kind without the taco spices) and the tortilla strips. Enjoy!

3 Responses to “Tortilla Soup”

  1. Nancy McCann Says:

    I had Chicken Tortilla soup the other day and it had a couple more things in it that you might like. Try adding roasted corn (or you could just use a handful of frozen corn in the first step) and top it off with a 1/4 of an avocado. My husband loves Tapatio sauce, so I use that instead of the red pepper flakes. I use the Tapatio (a pepper sauce like Tabasco) in many of my soups and sauces to add an extra layer of flavor. I even used it in my tuna noodle casserole last week. Sounds weird, but it was good!

  2. Johanna Says:

    What great ideas! I especially love any excuse to add avocado to things.

  3. Lyle Says:

    More avocado is always a good thing.




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