Cheap Stock Pot

Tortilla Soup

1 Tbs Olive Oil

1 Red Onion, chopped

1 Green Pepper, seeded and diced

3 Cloves garlic, minced

1 Jalapeno Pepper, seeded and finely chopped. Use the same substitution as above for the jalapeno if you are not able to buy fresh or want a milder taste.

1 Tbs Chili Powder

1 Tbs Dried Oregano

1 tsp Cumin

6 cups Chicken Stock*

1 Cup Tomatoes, chopped

1 Cup Zucchini, diced

1 Cup Frozen Corn

Salt and pepper to taste, if you use homemade chicken stock you may need additional salt.

Sautee over low heat the onion, green pepper, garlic, jalapeno, chili powder, oregano and cumin in the olive oil for bout three minutes.

In a large stock pot combine the chicken stock, tomatoes, zucchini and corn. Bring to a boil and add the sautéed ingredients. Reduce the heat and simmer for 20-30 minutes.

You can garnish with crumbled tortilla chips and cheese or with a dab of sour cream. If you are looking for a low fat alternative try plain yogurt in place of sour cream.

* I use homemade chicken stock. To make this simply boil in 6-8 cups water with a chicken carcass, one large onion cut into quarters, 2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours. Drain and strain the broth then cool for use later. I do this after we have roast chicken and then freeze the broth. This broth makes a great base for chili, split pea soup, potato soup or your families other favorite soup.

This tortilla soup is a real pleasure if you like hot soup.

6 tablespoons vegetable oil

8 (6 inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1 / 2 cup chopped fresh cilantro

1 onion, chopped

1 (29 ounce) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1 / 2 teaspoon ground cayenne pepper

5 half chicken breast bonecooked

Directions

In a large saucepan, heat the oil itself. Add tortillas, garlic, coriander and onion. Saute for 2 to 3 minutes.

Stir in the tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Back to the boil, reduce heat to medium and season with salt and cayenne pepper.

Boil for 30 minutes, remove bay leaves and add the chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe: ClassicMexican Tortilla Soup

Cravings delicious. You can substitute ground turkey for ground beef.

1 / 2 pounds ground beef

2 teaspoons chopped onions

6-2/3 cups chicken broth

1 (28 oz) can tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove minced garlic

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 ounce) cans creamed corn

1-1/2Cups shredded American cheese

5 (6 inch) corn tortillas cut 1/2-inch

Directions

In a large skillet, add the chopped onions and sauté over medium heat and brown for 5 minutes, or until the meat. The drip excess fat off and place the meat aside.

In a large saucepan, combine broth, tomatoes, cumin and garlic and cook over high heat. Add the cayenne pepper to taste, chili powder, salt and pepper. Bring to boil and reduce heat to mediumlow.

In a small bowl, combine the cornstarch with water, mix well until cornstarch is dissolved. Add to soup and add slowly to thicken, stirring constantly.

Add enter the reserved meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and let the heat.

=> Mexican Tortilla Soup Recipe: Tortilla Soup and Mexican beans

This healthy tortilla soup with four kinds of beans, chicken and ranch sauce mix.

6 cups water

4skinless, boneless chicken breast

1 onion, chopped

1 (15 ounce) can beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can beans blacks

1 (15 ounce) can blacks beans, rinsed and drained

1 (15 ounce) can white polenta

2 (10 ounce) cans diced tomatoes with green chili

1 (1.25 oz) pkg. Taco seasoning mix

1 (1 ounce), conf. Ranch dressing mix

Directions

In a large saucepan, combine chicken and water over high heat. Cook for30 minutes to 1 hour or until chicken is done. Remove chicken from pot and cut into bite size pieces.

Return the chicken to the pot. Add onions, beans, ranch style beans, pinto beans, blacks beans, corn, tomatoes, spices and salsa Taco Mix Ranch. Mix well, reduce heat to low and simmer for 30 minutes, until completely heated through.

=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup

Here is a great way to use your Remains of Turkey.

1-1/4 cups chicken broth

12 (6 inch) corn tortillas cut 1/2-inch

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups chopped cooked turkey

1 cup half and half

1 tomato chopped

1 jalapeno pepper, seeded and chopped

1 avocado, peeled, cored and diced

1 cup shredded Cheddar cheese

Directions

In a large saucepan, add the chicken> Stock and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Add green and red enchilada sauce and cumin.

Stir in Turkey and half and half, heat through but do not boil.

Divide soup into four bowls and garnish with diced tomatoes, peppers, avocado and cheese.

1 Tbs Olive Oil

1 Red Onion, chopped

1 Green Pepper, seeded and diced

3 Cloves garlic, minced

1 Jalapeno Pepper, seeded and finely chopped. Use the same substitution as above for the jalapeno if you are not able to buy fresh or want a milder taste.

1 Tbs Chili Powder

1 Tbs Dried Oregano

1 tsp Cumin

6 cups Chicken Stock*

1 Cup Tomatoes, chopped

1 Cup Zucchini, diced

1 Cup Frozen Corn

Salt and pepper to taste, if you use homemade chicken stock you may need additional salt.

Sautee over low heat the onion, green pepper, garlic, jalapeno, chili powder, oregano and cumin in the olive oil for bout three minutes.

In a large stock pot combine the chicken stock, tomatoes, zucchini and corn. Bring to a boil and add the sautéed ingredients. Reduce the heat and simmer for 20-30 minutes.

You can garnish with crumbled tortilla chips and cheese or with a dab of sour cream. If you are looking for a low fat alternative try plain yogurt in place of sour cream.

* I use homemade chicken stock. To make this simply boil in 6-8 cups water with a chicken carcass, one large onion cut into quarters, 2 carrots, 2 celery stocks and one bay leaf. Boil for 3 hours. Drain and strain the broth then cool for use later. I do this after we have roast chicken and then freeze the broth. This broth makes a great base for chili, split pea soup, potato soup or your families other favorite soup.

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 garlic cloves, finely chopped

1 / 2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 ounce) can diced tomatoes

2 tablespoons ground cumin

1 teaspoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1 / 2 teaspoon ground cayenne pepper

5 parts of chicken,Breast halves, cooked

Directions

In a large soup pot heat the oil. Add the tortillas, garlic, coriander and onion. Saute for 2 to 3 minutes.

Stir in the tomatoes and bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to boil, reduce heat to medium and season with salt and cayenne pepper.

Simmer 30 minutes, remove bay leaves and stir in the chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe:Classic Mexican Tortilla Soup

Craving delicious. You can substitute ground turkey for ground beef.

1 / 2 pound ground meat

2 teaspoons onion, chopped

6-2/3 cups chicken broth

1 (28 ounce) can crushed tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove garlic, minced

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 ounces)Cans creamed corn

1-1/2 cups shredded American cheese

5 (6-inch) corn tortillas, cut into 1/2-inch strips

Directions

Heat oil in a large saucepan, combine the minced meat and onions and sauté over medium heat 5 minutes, until golden brown or until the meat is. Drain the excess fat and set the meat aside.

In a large saucepan, combine the broth, tomatoes, cumin and garlic, cook over high heat. Season to taste, add the cayenne pepper, chili powder, salt and pepper. Bring to boilReduce heat to medium and low.

In a small bowl, combine the cornstarch with the water, stir well until the cornstarch is dissolved. Slowly enter into the soup and thicken, stirring constantly to.

Add the reserved type of meat, corn and cheese into the soup and stir well. Finally, add the tortilla strips and can be caused by heat.

=> Mexican Tortilla Soup Recipe: Mexican Tortilla Soup and Bean

This healthy tortilla soup has four kinds of beans, chicken and ranch dressingmix.

6 cups water

4 without skin, boneless chicken breast

1 onion, chopped

1 (15 ounce) can kidney beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can pinto beans

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can white corn meal

2 (10 ounce) cans diced tomatoes with green chilies

1 (1.25 ounce) pkg. Taco seasoning mix

1 (1 ounce) pkg. Ranch Dressing Mix

Directions

In a large potcombined with the chicken and water over high heat. Cook for 30 minutes to 1 hour, until the chicken is done. Trim off any chicken from the pot, and it into bite-sized pieces.

Return the chicken to the pot. Add the onions, beans, ranch style beans, pinto beans, black beans, corn, tomatoes, spices and Taco-Ranch Dressing mix. Mix well, reduce heat to low and cook for 30 minutes or until completely heated through.

=> Mexican Tortilla Soup Recipe: Turkey TortillaMexican Soup

Here is a great way to up your leftover Turkey.

1-1/4 cups chicken broth

12 (6-inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

Turkey 2 cups cooked, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and finely chopped

1 avocado, peeled, cored and diced

1 cup Cheddar cheeseCheese

Directions

In a large saucepan, combine the chicken broth and tortilla strips. Cook over medium heat until the strips and broth a little thicker. Stir in the green and red enchilada sauce and cumin.

Excitement in Turkey and to the half and half, heat through but do not boil.

Divide soup into four bowls and garnish with diced tomato, jalapeno, avocado and cheese.