Last (but not least) for today: My mom’s tortilla soup. This is so easy, inexpensive, and could be healthy (but wouldn’t be the same *grin*). I have tried using store bought tortilla chips (both regular and baked) but they turn to mush too quickly.
Ma’s Tortilla Soup
- 6 (or more) Corn Tortillas, cut into 8 triangles each
- Oil
- 1 can Campbell’s condensed Vegetable Beef soup (or your favorite vegetable beef soup … especially good with homemade vegetable beef or chicken soup)
- 2 cans water
- 1 cube chicken or beef bouillion (or 1 teaspoon soup base)
- Grated cheese (we use a mix of Cheddar and Monterey Jack)
- Flour tortillas (enough for 2 per person)
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In a sauce pan or pot, pour the soup and water. Heat on medium. Mix in bouillon (or soup base). Continue to heat while you make the tortilla chips.
Heat about 1-inch of oil in a frying pan on medium. When the oil is hot enough (it looks like it’s swirling and when you put a piece of tortilla into the oil, it immediately begins to cook), fry the tortilla triangles. Do not over crowd the pan or the chips will not cook evenly (easier way? Use a deep fat fryer). Place 2 or 3 paper towels in a deep bowl, and place your cooked chips in the bowl to drain (salt now, if you wish, before they get cold). Heat the flour tortillas.
Place the desired amount of tortilla chips in each bowl. Pour soup over chips. Sprinkle with shredded cheese. Serve flour tortillas on the side (for dipping).
That’s it! This recipe is so adaptable for any palette. Vegans can use just vegetable soup and vegan cheese. You can put salsa and sour cream on top of the cheese. You can pour less broth into each bowl so it’s more like nachos. This is especially good with chopped green onions sprinkled on top, also!
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