Tortilla Soup

I LOVE tortilla soup. Any time I used to go to any Mexican restaurant, I'd have to order it. Until I perfected my own recipe, and it is SO much better than any other professional chef ;-)

A GREAT use for leftover fajitas (homemade, or even easier, brought back from a restaurant) is to throw them into this soup. It also really cuts the prep time.

Ingredients

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-2-3 cups leftover fajitas

OR

-2 tablespoons cooking oil

-1/2 pound chicken or steak or shrimp (or skip this step for veggie soup)

-1 of each, cut into short strips or cubes: yellow onion, red, green, yellow bell pepper (or buy frozen bell pepper medley)

-1 can corn

-1 can black beans

-leftover mexican rice OR 1/4 cup uncoocked rice

-1 squash, cut into small cubes

-1/2-1 cup mild salsa or picante sauce (fresh tastes awesome, but anything works)

-1 bunch minced cilantro

-4 cloves fresh minced garlic

-2 green onions, white and green parts

-4 cups broth or water

-2 tablespoons taco seasoning

Garnish (optional)

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-sour cream

-avocado slices

-shredded cheese

-tortilla chips

To make

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-Heat oil in pot, combine optional chicken/steak/shrimp. Cook halfway, then add onions, bell peppers, garlic, squash, rice and green onions until squash and rice are halfway cooked.

-Add salsa, beans, corn, broth and taco seasoning.

-Simmer until rice is cooked. Add cilantro and cook for 5 more minutes.

This all goes MUCH faster if the chicken and veggies are precooked, and the rice is already made.

-Garnish with optional toppings.