Corn, Tortilla, and Split Pea Soup from Monday-to-Friday Cookbook by Michele Urvater
To give even more substance to this already hearty dish, add diced smoked ham or cooked sliced chorizo. When this soup is not enough for dinner, I follow it with a cucumber salad or Watercress, Wat...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Colander
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 1 package (10 ounces) frozen corn kernels
- 1 can (4 ounces) chopped green chilies
- 1 bunch scallions (green onions)
- 4 corn tortillas
- Salt
- 3 to 4 drops Tabasco sauce, or more to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 quarts chicken broth or water
- 1 cup fresh cilantro leaves
- 1 cup or ½ pound split green peas
- 4 medium-size boiling potatoes
- 2 to 3 tablespoons lime juice
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