Baby, It’s Cold Outside! Warm Up With This Yummy Tortilla Soup!
When the weather turns cold, I turn to comfort food. Foods that are hot, cheesy and induce a 3-hour nap always fit the bill and make my Winter feel luxurious. This is the first recipe that I make every year when the weather gets cold. It’s perfect for weekends and tastes even better leftover. It is super-easy, uses ingredients you probably already have in your pantry and serves 6 very generous servings.
2 tablespoons canola oil
1 yellow or white onion, diced
1 bell pepper, diced
2-3 cloves of garlic, finely chopped
4 cups chicken broth
1 can corn, drained
2 cans traditional Ranch Style Beans
1 can stewed tomatoes
1 can Ro-Tel tomatoes with diced green chilis
4 soft corn tortillas
1/8 teaspoon cayenne pepper
½ teaspoon black pepper
½ to 1 teaspoon salt (to taste)
Monterrey Jack Cheese, shredded
In a Dutch Oven or heavy cast-iron stock pot, heat the oil then sauté the onion, bell pepper and garlic until softened and the onion is translucent. Stir in the broth, corn, beans and tomatoes. Season with salt, pepper and cayenne pepper. Bring to a slow boil then tear up the corn tortillas and drop into the broth. Cover, reduce heat and simmer until the tortillas completely dissolve and thicken the soup, stirring occasionally. Taste and add additional salt and pepper if desired. Garnish with cheese, avocado, sour cream and tortilla chips to serve.
(If desired, you can stir in cooked chicken when you add the vegetables.)