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

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Ingredients Method

Ingredients

  

• 10 white corn tortillas cut into 8 triangles each
• oil for frying
• 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 beef or chicken bouillon
• grated cheese cheddar, mozzarella, Monterey jack, whatever you like
• 2 flour tortillas per person, optional

Method

 

For Making Chips

1. 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). 

For Everything Else

1. In a sauce pan or pot, pour the soup and water.  Heat on medium.  Mix in bouillon (or soup base).  Once simmering, turn to low heat.
2. Heat up tortillas in a pan or griddle on medium high heat.

Assembly

1. In your bowl, put a layer of chips, some cheese, some soup, then repeat if you want. Done!