Janet Groene's
Shortcut Tortilla Soup
We're all for cooking shortcuts that save time, water, space and hassle in RV cooking but there is one shortcut that is a no-no in making tortilla soup. The vegetables (more is better) should not be rushed but are cooked to a dark, mahogany brown. The pan or skillet should be heavy and heat steady to avoid burning.
Traditional recipes call for tortillas snipped into strips but my shortcut, which adds texture contrast and extra saltiness, is to serve with Fritos or Doritos.
3-4 ribs celery, diced
Medium onion, diced (or more to taste)
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart carton beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel flavored tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dried basil
1/2 teaspoon dried oregano
Tortilla strips or crisp tortilla chips or corn chips
Lime wedges (optional)
Cook vegetables in hot oil until they are tender and rich brown. Garlic burns easily, so add it towards the end. Scrape up dark bits from the skillet. They are the flavor engine of this soup.
Heat broth and other ingredients and stir in vegetables. Ladle into soup bowls over a scant layer of tortilla strips, chips, Fritos or Doritos. Garnish with lime wedges. Serves 4 to 6.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
Shortcut Tortilla Soup
We're all for cooking shortcuts that save time, water, space and hassle in RV cooking but there is one shortcut that is a no-no in making tortilla soup. The vegetables (more is better) should not be rushed but are cooked to a dark, mahogany brown. The pan or skillet should be heavy and heat steady to avoid burning.
Traditional recipes call for tortillas snipped into strips but my shortcut, which adds texture contrast and extra saltiness, is to serve with Fritos or Doritos.
3-4 ribs celery, diced
Medium onion, diced (or more to taste)
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 quart carton beef, vegetable or chicken stock
1 cup water
14.5-ounce can diced tomatoes with green pepper and onion
10-ounce can Rotel flavored tomatoes (hot, medium or mild)
1 teaspoon each chili powder, ground cumin, dried basil
1/2 teaspoon dried oregano
Tortilla strips or crisp tortilla chips or corn chips
Lime wedges (optional)
Cook vegetables in hot oil until they are tender and rich brown. Garlic burns easily, so add it towards the end. Scrape up dark bits from the skillet. They are the flavor engine of this soup.
Heat broth and other ingredients and stir in vegetables. Ladle into soup bowls over a scant layer of tortilla strips, chips, Fritos or Doritos. Garnish with lime wedges. Serves 4 to 6.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
No comments:
Post a Comment