It's funny where inspiration comes from. Last night Suzy, Mike and family came over for some Tortilla Soup. Suzy made it, and it was very yummy. So, this morning I decided to watch the 2001 movie, "Tortilla Soup". Very yummy. Second time I've seen it and I must say Raquel Welch is fabulous, never mind the food. However, there was this easy idea. Cherry tomatoes filled with guacamole and topped with the tiniest of round tortilla chips. Adorable.
Never mind that I paused the movie to have a bowl of Cheerios. Back to the film. Just watching the hands chop, grill, and arrange and serve the food reminds me of Jen in the kitchen. Graceful and creative, and always a most delicious presentation. Very, very yummy.
I found this recipe for Tortilla Soup so this is my version of Sharing Sunday. Oh, and I changed it up just a bit:
| Ingredients |
- 2 cans (14 oz each) chicken broth
- 1 can (10 oz each) Mild Diced Tomatoes & Green Chilies, undrained
- 1 can (8 oz each) Tomato Sauce
- 2 cups of vegetables (Celery, carrots, cauliflower, green beans, corn)
- 1 can dark red kidney beans
- 2 cups water
- 18 tortilla chips, broken
- 1/2 cup shredded Cheddar cheese (1/2 cup = 2 oz)
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| Directions |
- Combine broth, undrained tomatoes, tomato sauce, vegetables and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes, stirring occasionally.
- Soup serves 6. Use chips and cheese to garnish the soup. Avocado could be wonderful, too.
- Change it up: Use more diced tomatoes and less chicken broth and skip the tomato sauce. Use some cumin.
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