I stumbled across a tortilla soup recipe the other day, and even though it's 100 degrees outside, I gave it a shot. It ended up being super easy, quick, and so tasty. In fact, I liked it so much, I ate it three days in a row! The soup actually tasted the best the next day.
The soup recipe is from The Cooking Photographer.
The recipe calls for vegetable broth, but I used half vegetable and half chicken. Chicken broth doesn't change the flavor much, I just used it because it's what I had at the time. I also substituted the large list of spices for cumin, garlic salt, pepper, and chili seasoning. I topped my soup with cilantro and organic blue corn chips.
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