TORTILLA SOUP WITH TOPPINGS

Home » Food and Drink » Soups Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Harriet Hodgson Diamond Quality Author Diamond Author | 1,062 Articles Joined: May 26, 2005 United States Grandma's Easy Tortilla Soup With Toppings By Harriet Hodgson | Submitted On December 07, 2012 Recommend Article Article Comments Print Article Share this article on Facebook Share this article on Twitter Share this article on Google+ Share this article on Linkedin Share this article on StumbleUpon Share this article on Delicious Share this article on Digg Share this article on Reddit Share this article on Pinterest Expert Author Harriet Hodgson As much as I love soup, in my opinion good soup is hard to make. You need the right ratio of ingredients, the right seasonings, and the right accompaniments. I've had Tortilla Soup in Mexico and Mexican restaurants. This soup comes close to the authentic version that I have enjoyed. In fact, I think the recipe I devised is so good I sent it to my college-age grandson. He shares an apartment with three friends and is the only one who loves to cook. This recipe is a quick one and if you don't have time to chop onions, you may use frozen ones or even dehydrated. Since I try to eat healthy, I used 93% lean hamburger, reduced sodium vegetable juice, and reduced sodium taco seasoning. For the topping I used reduced fat sour cream. If you want a more authentic Mexican dish, buy some yellow corn tortillas, cut them into thin strips, coat them with baking spray, and bake them in a 400-degree oven until crisp. Use these strips instead of crumbled taco chips I try to cook ahead on weekends. If you want to cook ahead, make the soup and freeze it without the garnishes. Serve this flavorful soup with a tossed green salad and the dessert of your choice. Here is my original recipe for Grandma's Easy Tortilla Soup with Toppings. 1 tablespoon olive oil 1 pound lean hamburger 1 medium onion, chopped 1 small red pepper, chopped 1 small green pepper, chopped 15.25-ounce can of corn with liquid 16-ounce carton of chicken stock (I used salt-free.) Two 1.25-ounce envelopes of taco seasoning. (Use one and half of the other.) 1/2 cup salsa of your choice (I used medium hot.) Salt, if you think the soup needs it Crumbled taco chips Shredded Cheddar cheese (I used reduced fat.) 1 ripe avocado, chopped Sour cream Coat the bottom of a soup kettle with olive oil. Crumble hamburger and saute until brown. Add chopped vegetables, corn, chicken stock, vegetable juice, taco seasoning, and salsa. Cover and simmer over low heat for half an hour. Garnish each serving with shredded Cheddar cheese, crumbled taco chips, ripe avocado, and dollops of sour cream. You may also garnish the soup with wedges of lime. Makes 8 generous servings. Copyright 2012 by Harriet Hodgson http://www.harriethodgson.com A freelncer for 35+ years, Harriet Hodgson is the author of 31 books and hundreds of articles. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss" and "Help! I'm Raising My Grandkids." Visit her website and learn more about this busy author. Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 125 times Word count: 385 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Soups Harriet Hodgson Email Address Subscribe We will never sell or rent your email address. Soups Article Feed Soups Article Feed