Tortilla soup or taco soup recipe is trending these days. After trying it myself now, I know why it’s the most searched recipe. It is a hearty, delicious soup that warms up the body and soul on the chill days. Tortilla soup is a quick, delicious, versatile, and forgivable recipe. In this particular recipe, I made the soup with thanksgiving leftover meat and no tomatoes. If you have precooked meat and beans, a ready hearty meal for the whole family is sorted for a couple of days. Checkout more leftover recipes, here
I like to serve tortilla soup over white rice to extend the soup for couple of days. It tastes great with tortilla chips as well!
Ingredients:
1 – large onion, chopped
2 – celery sticks, chopped
2 – carrots, chopped
1/2 green peppers chopped
2 tbsp of oil
32 oz stock unsalted/ water
2 tsp salt, adjust to taste
cilantro
lime juice
400 grams of precooked meat, chopped
1 cup precooked kidney beans
Taco Seasoning(Spicy):
1/4 cup Mexican dark chili powder
2 tsp onion powder
2 tsp garlic powder
1/4 tsp turmeric powder(optional)
2 tsp roasted cumin powder
1 tsp coriander powder
1/4 tsp paprika powder
1 tsp smoked paprika powder
1 tsp dried oregano leaves
1 tsp spicy Mexican chili powder. ( I used a great value brand)
1/2 to 1 tsp cayenne pepper, this is spicy pepper powder(optional) or 1.2 tsp black pepper powder
Procedure:
Let the soup simmer for 30 minutes on medium heat or 60 minutes on low heat. The soup flavor deepens as long as it simmered. Please check the video for detailed steps.
