Easy Tortilla Soup

EASY TORTILLA SOUP
(inspired by my brother, Gary)

1 26oz can family size chicken with rice soup
1 26oz can water
1 32oz box chicken broth
2 10oz cans diced tomatoes with chilies
1 lb bag frozen corn kernels
1 lb boneless, skinless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh cilantro leaves or ½ teaspon dried cilantro
2 avocados
¼ - ½ cup finely grated Mexican cheese
Tortilla chips


Place chicken breasts in slow cooker. Pour one can of diced tomatoes with chilies over top. Cook on low for 2 ½ hours. Shred chicken with two forks in slow cooker.

Add the soup, water, chicken broth, tomatoes with chilies and corn in slow cooker. Season to taste with chili powder,cumin powder, salt and pepper. I added two chopped ancho chilies because I had some fresh ones from my husband's garden. Simmer at least 4 hours or all day. Add cilantro to the soup the last hour.

Serve soup in bowls with chopped avocado, crushed tortilla chips and cheese.

Printable Recipe.


















Homegrown ancho chilies!

San Antonio Enchilada Casserole

This casserole is a take on my favorite cheese enchiladas from La Hacienda de Los Barrios in San Antonio, Texas.  http://lhdlb.com/home.aspx

San Antonio Enchilada Casserole

serves 8

1 pound browned ground beef
¼ cup oil
1 sweet onion, finely diced
3 anaheim peppers, finely diced
3 cloves of garlic, minced
½ cup all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
2 ½ cups water
1 10 oz can of Ro*Tel diced tomatoes & green chilies
1 pound block American cheese, grated
10 red corn tortillas
salt and pepper to taste

Oil the sides and bottom of a 3 qt (9 X 13) baking dish.

Brown ground beef, season with salt, pepper and chili powder. http://www.kitchendaily.com/2010/09/24/how-to-brown-ground-beef/

Heat the oil in a heavy saucepan over medium heat. Add the onions and peppers and cook until softened, about 10 minutes. Add the garlic and cook another 2 minutes. Add the flour, chili powder, ground cumin, garlic powder, salt and cook stirring frequently for 4 minutes. Gradually add the water, stirring until smooth. Cook, stirring frequently, for 5 minutes. Add the Ro*Tel, lower the heat and simmer for 20 minutes, stirring occasionally.

Preheat oven to 350 degrees.

Cut tortillas in half. Spread one cup of sauce in bottom of baking dish. Layer half of the tortillas on top of the sauce, cut sides along sides. Sprinkle half of the ground beef on top of the tortillas. Spread half of the remaining sauce on top of the beef. Sprinkle half of the grated cheese on top of the sauce. Repeat layers and finish with remaining cheese.

Cook uncovered for 30-35 minutes until brown and bubbling. Let stand 10 minutes before serving.

Printable Recipe

My husband grew the anaheim peppers in his garden.

 All of the ingredients are prepared before cooking begins.

I'm preparing the sauce and browning the meat at the same time.

Be sure to cook the flour mixture with the oil and vegetables for at least 4 minutes to brown the flour.

Add the water gradually, stirring until smooth.  Start the sauce layer in the dish.

First layer of tortillas.

Add half of the meat.

Add half of the remaining sauce.

Top with half of the cheese.

Repeat tortillas, meat, sauce and cheese.

Bake at 350 degrees about 35 minutes, until browned and bubbling.

Let stand 10 minutes before serving.

Enjoy!