Tortilla Soup

tortilla soup

I’ve adapted this recipe, without chicken, because of allergies to chicken. This is just as good with ground turkey and chicken, too.

2 pounds ground beef (cooked with liberal amounts of onion and garlic powder, restaurant ground pepper, and one onion, chopped. you could use a taco seasoning packet, if that’s how you roll.)
16 cups water
1 qt (32 ounce) Vegetable Broth
1 large (29 oz) can chopped Tomatoes
2 – 15 oz cans Mexican Stewed Tomatoes (with jalapeno and cumin)
2.5 pound frozen whole kernal corn
2 teaspoons ground cumin
2 Tablespoons ground chili powder (I use Tone’s right now.)
4 whole Bay Leaves
1/8 teaspoon crushed red pepper
1 poblano pepper, seeded, sliced
2 jalapeno peppers, seeded, sliced
3 can (15 ounce) Black Beans
4 cans (15 ounce) Kidney Beans (I use Light and Dark, interchangeably.)

Stew together on low/medium for a few hours, to break down and meld together.
Remove Bay Leaves.

Add the juice of two limes, a whole bunch of cilantro, chopped fine, and a whole bunch of scallions, greens and whites, sliced thin. Stew 10-15 minutes longer.

Serve over HM Corn Tortilla string chips (I fried them in peanut oil on med/high. *2:00 on my stove top, with off being 9:00)
Top with Shredded Jack or CoJack cheese.

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