Tortilla Soup

This soup is a basic Tortilla Soup. You can use any kind of meat of choice such as shrimp, beef, or chicken. When I make this soup is it because I have some leftover meat that is just enough for the soup. That is about 8 to 16 ounces of meat. This soup has a really nice flavor that you can make hot by adding more jalapeno pepper or you can leave it mild and not add any pepper.
You can add bean or not add beans, however I do suggest that if you add beans that you rinse them very well before adding them.
In this recipe I use organic plain greek yogurt or if you want, you can use sour cream.
Like I said the recipe is very flexible which is nice because you can make this recipe fit most diets including Whole 30, Paleo, Gluten Free, Weight Watchers, or Slimming World just to name a few.
Based on your diet you can modify the ingredients to fit your needs.

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Tortilla Soup
This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Course Soups
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
  • 1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
  • 14 ounces Tomatoes (diced) If using canned tomatoes do not drain
  • 32 ounces Chicken broth I use low sodium organic
  • 2 teaspoons cumin
  • 1/2 teaspoon Salt Use more or less as needed
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
  • 1 medium Onion diced
  • 3 cloves Cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup Sweet Corn I like the frozen organic
  • 1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
  • 1 package Sharp Cheddar Cheese Shredded
  • 16 ounces Greek Yogurt (Plain) Optional replace with sour cream
  • 1 Avocado peeled, pit removed and cut in cubes
  • 1 package Corn Chips
  • 1 handful Cilantro Garnish
  • 1 teaspoon Cayenne Pepper 1 teaspoon or less to taste
Instructions
  1. In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
  2. Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
  3. If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
  4. Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
  5. Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.
Recipe Notes

At the moment I don't have a picture but next time I make it I'll take photos.

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Creamy and Rich Butternut Squash Soup

So, many of my recipes that I post I am thinking about my Grandmother. I think about what she would think about the dish, about the taste, would she be proud to serve it in her restaurant?

I have never made squash soup or pumpkin soup,

Print Recipe
Creamy and Rich Butternut Squash Soup
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Instructions
  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks, carrots and garlic, sweat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, salt and pepper, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up and bring to a boil. Then reduce the heat to simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add heavy cream and sour cream blend until smooth, either using an immersion blender or by carefully transferring to a blender.
  6. Transfer back to sauce pan and return to heat, add bacon and parmesan cheese reserving some for garnish. Add more chicken broth if necessary to reach desired consistence. Heat to desired temperature.
  7. Ladle into bowls and drizzle with sherry, cream and sprinkle with parmesan cheese.
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so this was a first. I studied a few recipes I found online and then I combined what I thought were the best parts of each recipe.

I liked the idea of using heavy cream and sour cream. The recipes I found used more than what I used but I figured if I’m using both I need to cut back a bit on both.

This soup came out surprisingly great! I could hardly believe it. Usually when experimenting with a recipe, I would make the dish and then decide if I liked it enough to make it again. If I am going to make it again I decide how I’m going to tweek the recipe to get it as deliciousĀ as possible.

This one, there was no doubt, I will make it again and as far as tweeking. Its done. Yum.

Oh, and one last thing. I made it in my crockpot. I’m sure it can be made in the Instant Pot and if anybody wants to try feel free to share.