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Date: | Wed, 15 Oct 2008 16:07:43 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
As it has been as low as 20 degrees here and we are past our first snow, I made this soup for friends. I served it with gluten-free Southwest Corn Bread(www.therubyrange.com<http://www.therubyrange.com/>) and it was a big hit. This is similar to a popular soup served at a little restaurant here in the Rockies. I though some of you might be looking for an warming dinner too.
Tortilla Soup
6 cups low fat chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned black beans, with liquid
1 cup frozen yellow or canned corn (if canned drain off liquid)
1 cup frozen cut green beans
1 small can diced green chilies or 1 diced frozen Anaheim Chili (use a Big John Chili if you want it hotter)
1/ 2 cup diced onion
1 small clove of garlic, minced
2 Tablespoons mesquite flour
6 corn tortillas, minced into small pieces
1 teaspoon chili powder
1/ 4 teaspoon cumin
Garnish
1 cup grated cheddar cheese
1 cup crumbled corn tortilla chips
Combine all the ingredients except garnishes. Bring to a boil then reduce heat and simmer for about and hour.
Serve in bowls with cheese and corn tortilla chips served on top.
*Please provide references to back up claims of a product being GF or not GF*
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