Tortilla Soup is one of the mainstays for dinner at my house. It’s easy to make, is ready in a matter of minutes, feeds a crowd and it’s even better on the second day, so what’s not to love? Making Tortilla Soup is a great way to use up left over protein and in case you hadn’t heard, chicken soup is good for the soul, even with this Tex-Mex twist.
I like loading my soups with tons of vegetables. My recipe for Tortilla Soup calls for chopped red bell pepper and carrots, a bit non-traditional, but they add so much flavor, once you try it you won’t go back!
I also like to add quick cooking faro. Faro is an ancient grain with a chewy texture and a mild nutty flavor. If you don’t have faro on hand, feel free to add rice or quick-cooking barley to the pot.
Serve Tortilla Soup with toppings like shredded cheese, sour cream, corn chips, and avocado, part of the fun is topping your soup the way you like it!
2-3 cups cooked chicken, cubed or shredded
6 cups chicken stock
1 large onion, chopped
2 stalks of celery, chopped
1 cup chopped carrots
1 red bell pepper, chopped
1 cup fresh or frozen corn
¼ cup faro or other whole grain
2 cloves garlic, pressed
1 16-ounce can of tomato sauce
1 14-ounce can of Rotel tomatoes and green chilies
1 teaspoon each; ground cumin, chili powder, and, onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 avocado chopped
½ cup sour cream
4 ounces shredded cheese
Crushed tortilla chips
Cook onion, celery, red pepper, and carrots in ½ cup of chicken stock for about 7-8 minutes until they are tender. Add garlic and cook for one minute more. Add the remaining ingredients, reserving the corn and chicken. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the corn and chicken and heat through before serving with toppings.
If you are looking for a fantastic and quick Tex-Mex casserole, click over to my Green Chili Chicken Casserole published last year, it is also a fast favorite!
Ready to master new kitchen skills and revel in the flavors superior ingredients can produce? Join me for cooking classes in February for classic titles that will truly inspire.
Friday, February 3rd, 10:30-2:30 Artisanal European Bread After spending a week of study in Paris on Artisanal European bread, Lorie will lead a small group on a deep dive into the wonders of freshly baked European bread. All techniques will be tailored for the American home chef with no shortcuts on flavor and quality! There is nothing like the wafting aroma of freshly-baked bread LEARN MORE
An Evening of Pure Chocolate- Thursday, February 9th, 6:30-9:00 With Valentine’s Day right around the corner, our minds naturally drift to Chocolate. But did you ever think about making beautiful chocolate morsels right in your home kitchen? Lorie will lead you on a journey that includes a tidbit of the history of chocolate before diving into this silky, sweet, confection favored by all. LEARN MORE
Croissant Workshop- Friday, February 17th, 11:00-2:30 Viennoiserie is the exquisite laminated dough used in classic French Pastries like Croissant, Pain au Chocolat, and Almond Croissants. After studying Viennoiserie dozens of times all over France, Lorie will lead you in hands-on instruction showing you all the tricks of the trade so you can easily reproduce delectable pastries in your home kitchen. Every time she studies this classic French technique new secrets are revealed. LEARN MORE
Au Revoir for now! Lorie