Stone Tortilla Soup

Introduce

Chef :

Smiley_blu3

Stone Tortilla Soup

This soup is one of my favorites you can make a lot with a little feed a crowd. Use up the veggies you have in your refrigerator. Turn it in to brunch pot luck style have everybody bring a veggie to add to the pot . Turn a simple soup to a luxurious delicious soup / Caldo. I'm excited to see your creations if you decide to give this soup a try tag me at #puros_yummiez on Instagram!

Ingredient

zucchini chopped bite size

1/2 c

chopped onions

- c celery

tomatoes chopped bite size or 1 can fire roasted tomato's

2-3

carrots chopped bite size

5-6 cups

chicken or beef or veggie broth

small can tomato sauce

bay leafs

1-1/2 tbs

garlic powder

1-1/2 tbs

onion powder

1 tbs

black pepper

2 tbs

better chicken bouillon

1 bunch

cilantro

doz corn tortillas

1 cup

+1 tbs corn oil for frying

Cooking instructions

* Step 1

Cut corn tortillas jullian style (kinda like a thick fettuccine noodle strips) In a skillet with one cup of oil fry over medium heat fry portions of tortilla strips till crispy place on a paper towel or cooking rack on a dish salt as soon as you remove from oil. Set aside tortilla chips. And dispose of oil if any

* Step 2

In a large stock pot add your oil heat over med heat add onions, carrots, celery sauteed for one minute

* Step 3

Add your chicken or beef remainder of veggies tomatoes and sauce and broth 1/2 of the bunch of cilantro. Coat the top layer of the broth with seasonings and bay leaf season with salt to taste. Set on low and boil for 1- 2 hours

* Step 4

In a serving bowl ladle in a heaping serving of soup top with crunchy tortilla strips & cheeses chopped cilantro and juice from a lemon opptinal a tbs of sour cream also optional a couple drops of salsa and enjoy.

Note: if there is a photo you can click to enlarge it