Tortilla Soup - Edible Dallas and Fort Worth

Name: Tortilla Soup - Edible Dallas and Fort Worth
Ingredients: 1 tablespoon vegetable oil; 1 cup chopped onion; 2 cloves garlic, crushed; 1 (8-ounce) can tomatoes with green chiles, i.e. Rotel (undrained); 4 cups rich chicken, turkey or vegetable stock; 1 (8-ounce) can tomato sauce; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon salt or to taste; 1 teaspoon ground black pepper or to taste; 4 corn tortillas; Vegetable oil for frying; 1 ½ cups shredded cooked chicken or turkey; Garnishes: grated Monterey jack cheese; sliced or chopped avocado; crema, sour cream or plain Greek yogurt; cilantro leaves, lime wedges

www.edibledfw.com

Chicken soup topped with fried tortilla strips, flavored with chili powder and cumin—perfect for using up leftover turkey or trying a vegetarian version with beans.

View full recipe on www.edibledfw.com

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Cooking tools:

Deep-fry thermometer
Dutch oven
Saucepan
Skillet
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Paper towel
Serving bowl

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, crushed
1 (8-ounce) can tomatoes with green chiles, i.e. Rotel (undrained)
4 cups rich chicken, turkey or vegetable stock
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt or to taste
1 teaspoon ground black pepper or to taste
4 corn tortillas
Vegetable oil for frying
1 ½ cups shredded cooked chicken or turkey
Garnishes: grated Monterey jack cheese; sliced or chopped avocado; crema, sour cream or plain Greek yogurt; cilantro leaves, lime wedges