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Ob's Tortilla Soup

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Mexican Soups/stews


  • 3 Garlic cloves -- minced
  • 16 oz Vegetable stock
  • 2 sm Yhellow onions -- diced
  • 1 tb Chili powder
  • 2 tb Olive oil (opt)
  • 1/2 tb Cumin
  • 8 oz Canned whole green chilis
  • Salt & pepper
  • 2 Fresh jalapeno chilis
  • Corn tortillas


In a large soup pot, saute garlic and onions in the olive oil (or a little water) until translucent. Spread whole canned chilis out on a cutting board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilis in half; remove and discard seedds. Dice jalapenos. Add peppers and all remaining ingredients except spices. Bring to a boil. Add spices and contine on low boil for 30 minutes. Reduce heat to simmer and simmer 30 minutes more. to serve, cut tortillas into thin strips, about 2x1/4". Ladle hot soup into bowls. garnish liberally with tortilla strips. May be sprinled with parmesan cheese, if desired.
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