So I made a big pot when I got home from work. It's portioned out and
cooling in the fridge and after it's cold I'll put a bunch in the
freezer for quick suppers over the next months.

Here's the recipe. I always wind up adding more chili powder that it
calls for, I like it savory and I always add the chipotle cause I like
that smoky hot. I scaled the recipe and tweaked it for home cooks.
It's one we served in the restaurant.

I made it just like this.....except more heat.

1 large onion -- chopped
3 cloves garlic -- minced
2 tablespoons chili powder
1 teaspoon dried oregano
1 tub of fresh grocery store salsa (or use your
own)
1 can diced tomato in juice -- 28 oz can
4 cups chicken stock
1 can kernel corn -- drained
1 can garbanzo beans -- drained
1 can pinto beans -- drained
2 cans black beans -- drained
1 can diced green chilies -- small can
1 Sm bunch fresh cilantro -- chopped
chopped cooked chicken or turkey (great way
to use up leftovers)
1 each chipotle pepper in adobo sauce --
OPTIONAL (save the rest of the can to use later)

In a nice big soup pot, saute onion and garlic in oil till soft. Stir
in chili powder, oregano, tomatoes, chipotle chili (optional...one
chili ONLY), green chilies, salsa and stock.

Bring to a boil then turn down to low and simmer for 10 minutes.

Stir in drained vegetables, chicken, cilantro...simmer 10 minutes.
Add more stock or water if needed for consistency.

Taste for salt and heat. Add some lime juice if you like.

Serve topped with avocado slices, shredded cheese, chopped green
onion, a dollop of sour cream and crushed tortilla chips.
Or make a little buffet of the toppings and let everyone do their own
thing.

In article
>,
ImStillMags > wrote:

> So I made a big pot when I got home from work. It's portioned out and
> cooling in the fridge and after it's cold I'll put a bunch in the
> freezer for quick suppers over the next months.
>
> Here's the recipe. I always wind up adding more chili powder that it
> calls for, I like it savory and I always add the chipotle cause I like
> that smoky hot. I scaled the recipe and tweaked it for home cooks.
> It's one we served in the restaurant.
>
> I made it just like this.....except more heat.
>
> 1 large onion -- chopped
> 3 cloves garlic -- minced
> 2 tablespoons chili powder
> 1 teaspoon dried oregano
> 1 tub of fresh grocery store salsa (or use your
> own)
> 1 can diced tomato in juice -- 28 oz can
> 4 cups chicken stock
> 1 can kernel corn -- drained
> 1 can garbanzo beans -- drained
> 1 can pinto beans -- drained
> 2 cans black beans -- drained
> 1 can diced green chilies -- small can
> 1 Sm bunch fresh cilantro -- chopped
> chopped cooked chicken or turkey (great way
> to use up leftovers)
> 1 each chipotle pepper in adobo sauce --
> OPTIONAL (save the rest of the can to use later)
>
> In a nice big soup pot, saute onion and garlic in oil till soft. Stir
> in chili powder, oregano, tomatoes, chipotle chili (optional...one
> chili ONLY), green chilies, salsa and stock.
>
> Bring to a boil then turn down to low and simmer for 10 minutes.
>
> Stir in drained vegetables, chicken, cilantro...simmer 10 minutes.
> Add more stock or water if needed for consistency.
>
> Taste for salt and heat. Add some lime juice if you like.
>
> Serve topped with avocado slices, shredded cheese, chopped green
> onion, a dollop of sour cream and crushed tortilla chips.
> Or make a little buffet of the toppings and let everyone do their own
> thing.

Pretty funny that all those recipes are called "tortilla soup" when the
tortillas are usually used as a garnish ‹ including the one I make.
<shrugs> Looks like "Mexican-style Vegetable-Bean Soup." :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Tue, 19 Oct 2010 22:56:57 -0500, Melba's Jammin'
> wrote:

> Pretty funny that all those recipes are called "tortilla soup" when the
> tortillas are usually used as a garnish ‹ including the one I make.
> <shrugs> Looks like "Mexican-style Vegetable-Bean Soup." :-)

All you need for tortilla soup is some decent stock, salsa, chopped
fresh cilantro, maybe chop up the green part of green onions and a few
tortilla chips. Heat the stock and season with a little salt or
whatever else you'd like to use for the occasion. To each bowl, add
salsa, chopped green onion tops and/or cilantro to taste. Pile on the
tortilla chips (this is a good way to use up the stale ones) and eat
with gusto.

--

Never trust a dog to watch your food.

On 10/19/2010 10:44 PM, ImStillMags wrote:
> So I made a big pot when I got home from work. It's portioned out and
> cooling in the fridge and after it's cold I'll put a bunch in the
> freezer for quick suppers over the next months.
>
> Here's the recipe. I always wind up adding more chili powder that it
> calls for, I like it savory and I always add the chipotle cause I like
> that smoky hot. I scaled the recipe and tweaked it for home cooks.
> It's one we served in the restaurant.
>
> I made it just like this.....except more heat.
>
> 1 large onion -- chopped
> 3 cloves garlic -- minced
> 2 tablespoons chili powder
> 1 teaspoon dried oregano
> 1 tub of fresh grocery store salsa (or use your
> own)
> 1 can diced tomato in juice -- 28 oz can
> 4 cups chicken stock
> 1 can kernel corn -- drained
> 1 can garbanzo beans -- drained
> 1 can pinto beans -- drained
> 2 cans black beans -- drained
> 1 can diced green chilies -- small can
> 1 Sm bunch fresh cilantro -- chopped
> chopped cooked chicken or turkey (great way
> to use up leftovers)
> 1 each chipotle pepper in adobo sauce --
> OPTIONAL (save the rest of the can to use later)
>
> In a nice big soup pot, saute onion and garlic in oil till soft. Stir
> in chili powder, oregano, tomatoes, chipotle chili (optional...one
> chili ONLY), green chilies, salsa and stock.
>
> Bring to a boil then turn down to low and simmer for 10 minutes.
>
> Stir in drained vegetables, chicken, cilantro...simmer 10 minutes.
> Add more stock or water if needed for consistency.
>
> Taste for salt and heat. Add some lime juice if you like.
>
> Serve topped with avocado slices, shredded cheese, chopped green
> onion, a dollop of sour cream and crushed tortilla chips.
> Or make a little buffet of the toppings and let everyone do their own
> thing.
>
>

Yum!

--
Currently reading: Star Trek TOS #2 The Entropy Effect by vonda macintyre

On Oct 19, 8:56Â*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
>
>
>
>
> Â*ImStillMags > wrote:
> > So I made a big pot when I got home from work. Â*It's portioned out and
> > cooling in the fridge and after it's cold I'll put a bunch in the
> > freezer for quick suppers over the next months.
>
> > Here's the recipe. Â*I always wind up adding more chili powder that it
> > calls for, I like it savory and I always add the chipotle cause I like
> > that smoky hot. Â*I scaled the recipe and tweaked it for home cooks..
> > It's one we served in the restaurant.
>
> > I made it just like this.....except more heat.
>
> > Â* Â*1 Â* Â* Â* Â* Â* Â* Â*large Â* Â* Â* Â* Â* Â* onion -- chopped
> > Â* Â*3 Â* Â* Â* Â* Â* Â* Â*cloves Â* Â* Â* Â* Â* garlic -- minced
> > Â* Â*2 Â* Â* Â* Â* Â* tablespoons Â* Â* chili powder
> > Â* Â*1 Â* Â* Â* Â* Â* Â* teaspoon Â* Â* Â* dried oregano
> > Â* Â*1 Â* Â* Â* Â* Â* Â* Â*tub of fresh grocery store salsa Â* Â*(or use your
> > own)
> > Â* Â*1 Â* Â* Â* Â* Â* Â* can Â* Â* Â* Â* Â* Â* Â* Â*diced tomato in juice -- 28 oz can
> > Â* Â*4 Â* Â* Â* Â* Â* Â* cups Â* Â* Â* Â* Â* Â* Â*chicken stock
> > Â* Â*1 Â* Â* Â* Â* Â* Â* can Â* Â* Â* Â* Â* Â* Â* Â*kernel corn -- drained
> > Â* Â*1 Â* Â* Â* Â* Â* Â* can Â* Â* Â* Â* Â* Â* Â* Â*garbanzo beans -- drained
> > Â* Â*1 Â* Â* Â* Â* Â* Â* can Â* Â* Â* Â* Â* Â* Â* Â*pinto beans -- drained
> > Â* Â*2 Â* Â* Â* Â* Â* Â* cans Â* Â* Â* Â* Â* Â* Â*black beans -- drained
> > Â* Â*1 Â* Â* Â* Â* Â* Â* can Â* Â* Â* Â* Â* Â* Â* Â*diced green chilies -- small can
> > Â* Â*1 Â* Â* Â* Â* Â* Â*Sm bunch Â* Â* Â* fresh cilantro -- chopped
> > Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* Â* chopped cooked chicken or turkey Â*(great way
> > to use up leftovers)
> > Â* Â*1 Â* Â* Â* Â* Â* Â* each Â* Â* Â* Â* Â*chipotle pepper in adobo sauce --
> > OPTIONAL (save the rest of the can to use later)
>
> > In a nice big soup pot, saute onion and garlic in oil till soft. Â*Stir
> > in chili powder, oregano, tomatoes, chipotle chili (optional...one
> > chili ONLY), green chilies, salsa Â*and stock.
>
> > Bring to a boil then turn down to low and simmer for 10 minutes.
>
> > Stir in drained vegetables, chicken, cilantro...simmer 10 minutes.
> > Add more stock or water if needed for consistency.
>
> > Taste for salt and heat. Â*Add some lime juice if you like.
>
> > Serve topped with avocado slices, shredded cheese, chopped green
> > onion, a dollop of sour cream and crushed tortilla chips.
> > Or make a little buffet of the toppings and let everyone do their own
> > thing.
>
> Pretty funny that all those recipes are called Â*"tortilla soup" when the
> tortillas are usually used as a garnish €¹ including the one I make. Â*
> <shrugs> Â* Looks like "Mexican-style Vegetable-Bean Soup." Â*:-)
>
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> A few pics from the Fair are hehttp://gallery.me.com/barbschaller#100254- Hide quoted text -
>
> - Show quoted text -

It is, basically. But the "tortilla soup" title makes it
recognizable to people.

On Oct 21, 9:38*am, Omelet > wrote:
>
> Corn chips.



I LOVE Fritos. I like tortilla chips for my chicken tortilla soup
and I LOVE Fritos with my chili.
I love taco pie made with crushed Fritos and chili too!! oh, and
lots of cheeeeeeeeese.... ;-)