Craig's Tortilla Soup

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Craig's Tortilla Soup

1 cup homemade vegetable broth plus 4 cups water

- or -

1 can vegetable broth and 1 can water

1/2 a medium onion, minced

1 clove garlic, minced

1/2 cup cilantro, chopped fine

1 green, yellow, or red pepper, diced

1 ripe tomato, chopped

1 can black, pinto, or mixed chili beans, drained & rinsed

2 cups frozen corn

1/2 cup brown rice

2 tablespoons lime juice

Salt and pepper to taste

Optional: 2 Tbs tequila

Tortilla chips

Simmer the onion, pepper, garlic, rice, corn, and half of

the cilantro in the broth and water for about 30 minutes,

or until the rice is tender. Add the tomatoes and beans.

When the tomatoes are just cooked, remove from the heat

and add the rest of the cilantro, lime juice, and

tequila. The tequila should be allowed to evaporate for 5 minutes or so before serving. Salt and pepper to taste. Serve over crumbled tortilla chips.

Notes: Try sprinkling a little shredded CoJack cheese on

top. I like to season with sea salt. It adds a rich

flavor to the clear broth.

 

 

The coward believes he will live forever If he holds back in the battle, But in old age he shall have no peaceThough spears have spared his limbs Stanza 16 of the Havamal (the Sayings of Har) from the Poetic Edda

 

 

 

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