![]() ![]() Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. ![]() Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). add the chicken broth, 1/2 cup diced tomatoes,Īnd water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). When the vegetables are tender, add the spices and stir to combine. While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender. In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. To get started, you’re going to need a whole bunch of vegetables (that your kids and husband are never gonna see–score.) You’ll need a chopped onion, garlic, carrots, celery, a red bell pepper, and a jalapeño pepper. So either that’s really weird for you or it sounds amazing (or a little bit of both, in which case, I totally think you need to just take a walk on the wild side. While that one is spicy and lime-y and thin and broth-y and kind of relies on the add-ins, this one is hearty and filling and taste just like chicken enchiladas. On the Mexican soup spectrum, this is kind of the polar opposite of our Chicken Tortilla Soup. I have probably gone soft during my years in Louisiana.īecause I have gone soft and because my house is 80 years old (but feels like 52 million years old right now), we were reallyreallyreally cold a lot of time, which resulted in us eating a lot of soup. And then we all got a little The Shining on each other (sans the axe or the creepy twins). The snow was pretty, the snow was fun, we like snow. If you follow me on Instagram, you’ll know that I have documented in (painful detail) the descent into madness that comes from 4 snow days. ![]()
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