Home > Soup : Tortilla Soup

Tortilla Soup

Pork chop bones left over from boning 2 - 4 pork chops
(use the meat in chile verde or chinese stir fry or something)
1 1/2 quarts water
15 ounce can Mexican style stewed tomatoes
One med. onion, chopped (or use 2 tbsp dried onion flakes)
one cup frozen corn
3/4 tsp good chile powder
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp black pepper
1 tbsp dried bell pepper (Or 1/2 chopped fresh bell pepper)
1 tbsp fresh cilantro, chopped
shredded Monterey Jack cheese (or Mozzarella - lower fat)
3 cups crushed tortilla chips (low fat/low salt ones are good)

Boil the pork bones in a 2 qt covered stock pot for about 15 minutes. Remove the bones, and cut up any meat on them and return the meat to the stock pot. Discard the bones. Skim off any foam on the broth. (At this point, you may cool the broth, and hold it in the refrigerator for a day. Remove any fat hardened on the surface before using the broth.) Add the onion and the corn to the broth. Simmer 5 minutes. Add all other ingredients to the broth, except for the cilantro and the cheese. Simmer until the chips thicken up the broth, about 5 minutes. Taste for salt, if using unsalted chips. Stir in the chopped cilantro. Serve in soup bowls; sprinkle a tablespoon of shredded cheese over each bowl. Four hearty servings. Good with flour or corn tortillas on the side.

Serves 6

from Linda Seeno's kitchen
Note: What is a 'good' chile powder? Check to see if you are paying for salt, or dried chiles and cumin...Gephardt's is a good chili powder.