I’m really bad at photographing dishes- hopefully I’ll be improving quickly!
Here is a great recipe for cool New England nights. I like tortilla soup because it has the spice of chili but it’s not as heavy.
A nice addition to this soup was the pan fried tortilla strips Eric threw together. Decadent and delicious, they tasted like butter. I think he used vegetable oil in a skillet.
Anyway. Eric loves to improvise recipes, but I found a pretty close replica one at http://www.allrecipes.com. We didn’t have any tomatoes, and we subbed in salsa. The result was great- I recommend this if you try it!
|1.||In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.|
|2.||Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.|
|3.||Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.|
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