I must be going through Tortilla Soup withdrawal because it's all I can think about. We made a batch Sunday evening and it lasted through supper last night. 


So here's the recipe in case some kind soul wants to take pity and make some for me. 


By the way- this is Dee's recipe (with some slight modifications).....

Tortilla Soup 

Prep: 20 min.   Cook: 30 min.

4 (6 inch) corn tortillas, cut into 1 inch pieces 

** We crunch up store bought chips

1 large onion, chopped

4-6 garlic cloves, minced 

** We use Garlic from a jar- pre-minced

2 T dried cilantro

3 T vegetable oil

2 c chopped  cooked chicken 

2 q chicken broth

** Dee uses broth from boiling chicken. I use store bought. 

1 (14.5 oz) can stewed tomatoes, undrained and chopped

1 (10 oz) can diced tomatoes and green chilies 

**We use Rotel

1 T ground cumin

1 bay leaf

1/2 tsp pepper

2 c shredded Monterey Jack cheese

1 can corn (drained)

1 can black beans (drained)

 I saute the onions and garlic in the vegetable oil. 

 Add chicken and next 7 ingredients. Literally, just dump everything in. Bring to a boil; reduce heat, and simmer 30 min. Discard bay leaf.

Fry tortilla strips in 1/2 c hot oil in large skillet until crisp (nope).  Sprinkle fried strips and cheese over each serving. Top with avocado, if desired.

We also add a little sour cream!