Tortilla Soup Recipe from MishConFoo
I had many people request the recipe for the soup we ate Friday night of the Missionary conference, and so I am posting it for y’all to see. I can’t promise it will taste the same though, cause the company guys did a great job cooking it!
Tortilla Soup:
Prep time: 30 minutes
Cooking time: 1 hour
Yields: 50 1 ¼ c. servings *62 cups total
Ingredients:
2 ¼ gallons water
1 ¼ c. chicken bouillon granules
2 med. Onions, diced
3 T. garlic, minced
2 tsp. salt
4 lbs cooked chicken, diced
2 ¼ lbs canned pinto beans, rinsed
2 ¼ lbs canned great Northern beans, rinsed
2 ¼ lbs kidney beans, rinsed
2 lbs frozen corn
10 oz. canned green chilies, chopped
2 ½ colored pepper, diced
3 ½ lbs canned diced tomatoes
2 tsp cumin
1 T cilantro
2 tsp salt
1. Saute boneless chicken breasts with salt, pepper, basil, and butter.
2. Saute onions, garlic and peppers in 1 T olive oil.
3. Boil water and add chicken bouillon granules until they dissolve.
4. Add canned beans, corn, diced tomatoes, spices, and chicken.
5. Let simmer for 1/2 hour or so.
*Serve with sour cream, cheddar cheese, chips and salsa on the side
I discovered it was cheaper to buy diced tomatoes with green chilies in them at Aldi instead of buying just canned green chilies. The soup also got more spicy and flavorful each day after the conference.
Our Household has been enjoying the leftovers from the conference for the past week and a half!
Have fun!
~Trish