Tortilla Soup garnished with cilantro, pinch of cheese and crispy corn tortilla strips.
These were easy to make. Just slice the tortillas very thin (with pizza cutter) and cook in a frying pan (no oil needed) over medium high heat. continue to turn until crisp.
This was a spicy soup. Even though I tried to cool it off by going with a mild sauce. It was still spicy! BUT...my family loved it!! Even my three year old, Elijah, had two servings. He told me that if he was going to be a fire breathing dragon, he needed to eat spicy food.
We will definitely be having this again. Especially during the cool winter months.
This recipe is enough to feed a family of 8-9 people. If it's too much for you, half the ingredients.
2 cans (16 oz) mild red enchilada sauce
2 cans black beans
2 cups of frozen corn
5 cups water
4 tbsp vegetable bouillon
1 lb. ground turkey (optional)
1 cup tomato sauce
1/2 tsp chili powder
1/2 tsp cumin
2 cloves garlic
Mix enchilada sauce, water, tomato sauce, vegetable bouillon, chili powder and cumin in pot over medium-high heat. Heat skillet to high. Add 1/4 cup of water (I've learned to use water instead of oil), ground turkey and garlic until browned. Add corn and beans (drained and rinsed) to turkey until heated. Then add to soup. Cook over medium heat for about 10 minutes and then simmer on low for another 20.
Serve and garnish with tortillas and cilantro.