Since Derek wanted to start blogging, I’ve been thinking about things I could add to the blog. I’m not an especially good or creative cook, but I do have a few favorite recipes that always turn out well. Sooooo I thought I’d share some here on the blog.
When cooking for Derek and myself, I try to change up the meals pretty often so we don’t end up eating the same things all the time. This recipe for tortilla soup, though, is probably the one meal I’ve made more than any other since we’ve been married. But hey, we like it and it makes us happy, so why not?
This tortilla soup was a favorite meal that Debbie, one of the missionaries in Ecuador, made for the summer interns. When we all returned to the States, Debbie was kind enough to send each of us a recipe book with many of the meals she made for us and other favorites in their family. So here it is, simple and delicious (and low-calorie!):
Tortilla Soup
1 med. onion, chopped 1 10 oz. can chicken broth
2 cloves garlic, minced 1 10 oz. can beef broth
2 T oil 2 C water
2 lbs. stew meat or round steak, cubed* 1 t ground cumin
1 5 oz. can tomatoes & green chilies 1 t chili powder
1 can tomato soup 1 t salt
2 t Worcestershire sauce 1/2 t lemon pepper
4 corn tortillas, cut in strips**
*I almost always use chicken instead of beef
**I use whole wheat four tortillas instead of corn tortillas
In a large pot, saute onion, garlic and meat in oil. When meat is browned (or cooked through for chicken), add all other ingredients. Simmer covered for 50 minutes. Add tortilla strips. Cook 10 minutes. Pour in bowls and top each bowl with grated cheese and a dollop of sour cream, if desired.
To add more or less spice, adjust the amount of chili powder used. If you really like a kick to your food, you can add some hot sauce. Usually, if I know we’re going to be eating this as a leftover, I don’t put the tortilla strips in the pot. You can just add them to each bowl so they don’t get soggy in the container of leftovers.
Enjoy!