Taco Soup
Anyone have a really simple recipe for Taco Soup? I want to make some and put in the freezer. A friend has a recipe that sounds a little complicated and she puts cream cheese in hers. Not sure how ...
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Cream cheese or dairy will not freeze well. When it thaws, it separates
It hurts to see so many processed foods used. I've done this tortilla soup for years. Simple, fresh, and yes, it can be frozen or canned (with a pressure canner). This soup isn't as heavy but it quite delicious.
Tortilla Soup
Portions: 2 Portion Size: about 10-12 ounces depending on add-ins
Olive oil or canola oil, 2 tablespoons
Onion, medium dice (1/2 inch cubes), 1 medium-sized yellow (sweet) onion (about a cup and a half)
Celery, medium dice, 1 rib (about 3/4 cup)
Green Onions, white parts only (save the green parts for later) about 6
Pepper*, medium dice, about 3/4 cup. *Jalapeno if you want it spicy, green bell if a milder version is desired.
Garlic, minced, 3 cloves
Chicken stock, preferably homemade but a low sodium canned stock (NOT broth) will be fine. 2 cups (or 1 15 ounce can)
Tomato, diced, about 3/4 cup (1 medium-sized tomato)
Chicken, cooked and diced, about 10 ounces, that's 2 average-sized boneless/skinless breasts. Grill and cool them first for the BEST flavors!
Oregano, 1 teaspoon if dry, about a tablespoon if fresh
Salt and paper to taste
Cilantro, chopped, about 1/2 cup
Limes, sliced, 1
Tortilla chips, as desired
1. Heat oil over medium in a soup pot. Add onions, celery, peppers and green onion bottoms. Saute over medium heat until the onions are translucent, about 5 minutes. Add garlic and saute 2 minutes more.
2. Add chicken broth, tomato, and diced cooked chicken. Add oregano and adjust the salt and pepper. At this point, it can be canned or frozen.
3. To serve, garnish with fresh cilantro, fresh lime, and tortilla chips.
Hominy can be added, and of course, it can be made as spicy as you like. If you don't like cilantro, parsley can be substituted.
It hurts to see so many processed foods used. I've done this tortilla soup for years. Simple, fresh, and yes, it can be frozen or canned (with a pressure canner). This soup isn't as heavy but it quite delicious.
Tortilla Soup
Portions: 2 Portion Size: about 10-12 ounces depending on add-ins
Olive oil or canola oil, 2 tablespoons
Onion, medium dice (1/2 inch cubes), 1 medium-sized yellow (sweet) onion (about a cup and a half)
Celery, medium dice, 1 rib (about 3/4 cup)
Green Onions, white parts only (save the green parts for later) about 6
Pepper*, medium dice, about 3/4 cup. *Jalapeno if you want it spicy, green bell if a milder version is desired.
Garlic, minced, 3 cloves
Chicken stock, preferably homemade but a low sodium canned stock (NOT broth) will be fine. 2 cups (or 1 15 ounce can)
Tomato, diced, about 3/4 cup (1 medium-sized tomato)
Chicken, cooked and diced, about 10 ounces, that's 2 average-sized boneless/skinless breasts. Grill and cool them first for the BEST flavors!
Oregano, 1 teaspoon if dry, about a tablespoon if fresh
Salt and paper to taste
Cilantro, chopped, about 1/2 cup
Limes, sliced, 1
Tortilla chips, as desired
1. Heat oil over medium in a soup pot. Add onions, celery, peppers and green onion bottoms. Saute over medium heat until the onions are translucent, about 5 minutes. Add garlic and saute 2 minutes more.
2. Add chicken broth, tomato, and diced cooked chicken. Add oregano and adjust the salt and pepper. At this point, it can be canned or frozen.
3. To serve, garnish with fresh cilantro, fresh lime, and tortilla chips.
Hominy can be added, and of course, it can be made as spicy as you like. If you don't like cilantro, parsley can be substituted.
