Clearly I have completely forgotten about my blog! Bad me. My boyfriend and I have been trying out new recipes, though, and I would love some suggestions! We recently made an AMAZING strawberry shortcake. I think desserts are my calling. :)
Last night, I went out of my comfort zone and made a shrimp scampi (I don't like seafood), but it wasn't a great recipe. Any suggestions?
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11 years ago
I got this from a friend at work, it's way way too delicious...
ReplyDeleteTortilla Soup - Triple Batch
3 15 oz can diced Tomatoes (or 1 15 oz can and 1 28 oz can)
1 med onion, chopped
6 cloves garlic
6 Tbsp cilantro
1 tsp sugar
chipotle (or other hot) peppers, chopped
1 can black beans
1 can sweet corn
Put tomatoes, onion, garlic, cilantro, sugar and peppers in a blender. Blend until almost smooth.
You should have about 6 Cups of tomato puree. Divide into thirds.
Divide black beans and corn into thirds, add to divided tomato puree.
Freeze two portions in 1 Qt freezer bags.
When ready to make soup, take thawed or frozen portion and combine with 1 Qt broth. Bring to a boil, simmer 20 minutes.
Serve hot over fried tortillas or tortilla chips with any of the following:
Sour cream
Avocado
Cheddar cheese
Lime
Notes:
Fresh cilantro comes in huge portions. I buy one bunch, chop it up and freeze what I don't use.
Fresh or frozen cilantro works great in this recipe, but dried cilantro does not.
You can use either canned chipotle peppers in adobo sauce or any dried peppers.
Break open dried peppers, remove seeds and simmer for 5 minutes until soft.
I use 3 peppers for mild soup, 6 or more for spicy soup.