I’ve been meaning to try out this delicious soup ever since I read about it on Emily’s blog. I copied down the recipe and even passed it along to the EMF (E-Mail Family of aunts, friends and sister in law). I bought all the ingredients but the chicken broth. It’s hard to find a prepared chicken broth without sugar. So broth, no soup, that’s just how it goes.
Then I saw Dorothy had a vegetarianized version of the recipe on her blog. I always love reading Dorothy’s blog because she’s in England and uses words like “bunged” and “prithee” and “whilst.” You know those Brits, always trying to sound like they’re Shakespeare or something. Right now Dorothy and her family have Betty Puddles visiting them from New Hampshire. You can read about her trip to Hampton Court Palace here. Betty is a stuffed animal but don’t tell Dorothy and her family ’cause they think she’s real.
When I saw that Kristine had the soup posted on her blog as well (complete with pictures), I knew I just HAD to gather the rest of the ingredients and make this delicious sounding soup. I couldn’t let all of these women enjoy this recipe (bragging about it and eating all the leftovers) without getting in on the fun.
We had a Concert of Prayer at church this evening. As soon as I realized the event started at 5:30 pm (too early for dinner in this disorganized family), I knew it was a perfect chance to try out the Tortilla Soup. I asked Daniel to wash the crock pot and then gathered all the ingredients for Joshua (my chef du jour). He did a GREAT job of preparing the soup and everyone but Sarah and Rachel LOVED it. Somehow I gauged the salsa spicy factor just right for Tim and the children (ie NOT hardly spicy at all).
EMILY’S TORTILLA SOUP
28-32 oz. of chicken broth
2 cans refried beans
2 cans black beans, rinsed and drained (Tim isn’t crazy about black beans so I used 1 can of black beans and 1 can of navy beans)
2 c. cooked chicken, cubed (I cooked two chicken breasts in the microwave and then added it to the soup)
1 can corn, drained (we used 2 cans)
2 c. salsa (we used 1 cup of salsa and 1 can of diced tomatoes)
1 c. water (I forgot to add this)
2 c. shredded cheddar
Place first seven ingredients in a pot and simmer for ten minutes. Turn off heat, add cheese, and stir until melted. [I put ours in the crock pot on medium low for an hour or two]
Serve with tortilla chips, cheese and sour cream as desired.
Delicious! Thank you, Joshua, for making dinner.