ENJOYING TORTILLA SOUP THIS WINTER
(Written by Sheila Gail Landgraf)
We've had spring in the winter here in the south along with many storms and high winds. Always after that happens we can expect a cold front......so here is another good soup recipe to enjoy during this winter time. The menu for tonight is: Shredded Lettuce Salad with Guacamole, Tortilla Soup, and if this is a feast night for you; Chocolate Ice Cream Tacos. If you are like me, you are losing that ten extra pounds that crept up over the holidays and leaving off the ice cream.
SHREDDED LETTUCE SALAD WITH GUACAMOLE
Ingredients:
2 ripe avocados
1 medium fresh tomato
2 Tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon lemon juice
½ teaspoon salt
Dash of chili powder
3 cups shredded lettuce
Preparation:
Peel and mash avocados. Peel and dice tomato. Add tomato, onion, lemon juice, salt and
chili powder to avocados. Serve over
shredded lettuce, toasted tortillas or corn chips.
TORTILLA SOUP
Ingredients:
1 Onion
3 cloves garlic
1 Tablespoon Olive Oil
3 Teaspoons Chili Powder
1 Teaspoon Dried Oregano
1 28 ounce can of crushed tomatoes
1 10. 5 ounce can condensed chicken broth
1-1/4 cups water
1 cup cooked shoe peg corn kernels
1 cup white hominy
1 4 ounce can chopped green chili peppers
1 15 ounce can black beans rinsed and drained
1/4 cup chopped fresh cilantro
3 cups shredded cooked chicken
crushed tortilla chips
1 sliced avocado
shredded Monterrey jack cheese
chopped green onion
3 cloves garlic
1 Tablespoon Olive Oil
3 Teaspoons Chili Powder
1 Teaspoon Dried Oregano
1 28 ounce can of crushed tomatoes
1 10. 5 ounce can condensed chicken broth
1-1/4 cups water
1 cup cooked shoe peg corn kernels
1 cup white hominy
1 4 ounce can chopped green chili peppers
1 15 ounce can black beans rinsed and drained
1/4 cup chopped fresh cilantro
3 cups shredded cooked chicken
crushed tortilla chips
1 sliced avocado
shredded Monterrey jack cheese
chopped green onion
Preparation:
In a medium stock pot, heat oil
over medium heat. Sauté onion and garlic in oil until soft. Stir in chili
powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5
to 10 minutes.
Stir in corn, hominy, chilies,
beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual
serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and
chopped green onion.
CHOCOLATE ICE CREAM TACOS
Ingredients:
6 Old El Paso flour tortillas for
soft tacos and fajitas (6 inch)
1 bag (10 oz) semisweet chocolate
chips
2 tablespoons coconut oil
6 scoops vanilla ice cream
Candy sprinkles
Preparation:
Heat oven to 350 degrees F. Line cookie sheet with cooking parchment
paper. Make 6 foil shaped balls and fold
tortillas over balls to create taco shapes.
Place on cookie sheet. Bake
tortillas about 10 minutes or until lightly browned and crisp. Cool.
Place cooled pan of tortillas in freezer 10 to 15 minutes or until
cold.
In a medium microwavable bowl
heat chocolate chips and oil in 30 second increments, stirring after each,
until melted and smooth. Spoon or brush
melted chocolate mixture on inside of each shell to coat. Place them back on the tray and freeze another
10 to 15 minutes until cold and chocolate is hardened. Reserve the remaining chocolate.
While chocolate is hardening let
ice cream soften a bit. Once shells are
cold they are ready to fill with ice cream.
Fill each shell to the edges with ice cream being careful not to break
the shells. The chocolate may crack a
bit, but that is okay. Place the ice
cream filled tacos back on the tray in the freezer 1 to 2 hours or until ice
cream is very firm.
Reheat the reserved chocolate
coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small
loaf pan. Remove ice cream tacos from
freezer and working quickly dip each taco into the chocolate coating, being
sure to seal the ice cream completely and add candy sprinkles. Place back on parchment lined cookie sheet
and freeze another 2 hours or until firm before serving.