The weather has turned colder here, so I thought I'd share a favorite soup with you. My company has a 10th anniversary cookbook, and it's filled with marvelous stuff.
Since we are all in some degree "foodies" this cookbook is filled with our family favorites.
This soup, from the lovely Roopa (also her husband, Bijon) is enjoyed at our house several times during the cold months.
The addition of refried beans gives a great thickening texture I really like.
Bijon's Easiest Tortilla Soup
1 30 oz. can refried beans (I use non-fat)
1 can chicken broth (or equivalent)
1 10 oz. can Ro-Tel
1 14 1/2 oz. can diced tomatoes with onions & garlic
3/4 Cup water
6 corn tortillas, cut into 1/2 inch strips
1 tsp cumin
1/4 tsp cayenne pepper
2 Cup cooked, shredded chicken
1/2 Cup sour cream (room temperature)
1/2 Cup grated cheddar or Monterey Jack cheese
1 avocado, peeled and chopped
Preheat oven to 350 degrees. Warm tortilla strips on a cookie sheet until lightly browned and crisp, about 10 minutes. Cool. In a big saucepan, combine beans, chicken broth, Ro-Tel, canned tomatoes, water, cumin and cayenne pepper; heat to just under boiling. Pour into bowls; top with tortilla strips, grated cheese, sour cream and avocado.