Arnett's Acres
Tortilla Soup | November 2013

I cannot resist an excellent soup...expecially this time of year. Snow-rain mix outside...just calls for something simmering on the stove to warm us!


Tortilla Soup


1 onion, 1/4 inch dice
1 jalapeno pepper, 1/4 inch dice
2 cloves garlic, minced
2 lbs. stew meat, chopped into small pieces
2 tbls. butter

Saute in a large pan until meat is thoroughly cooked.

2 14.5 oz can diced tomates, small dice
1 can green chilies diced
1 can tomato soup
1 can beef broth
1/4 tsp. instant coffee crystals
1/2 tsp. powdered cocoa
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
3 tbls. Tabasco sauce
Salt and pepper to taste
Enough water to give you the consistency of the soup you like (my sweet hubby likes the consistency of a casserole...I like SOUP, so we compromise with a thicker soup/stew like consistency)

1. Simmer for at least an hour. Check flavor. Make your corrections of the spices to fit your taste.

2. Cut flour tortillas into thin strips and add to soup. Simmer 10 minutes.

3. Serve soup sprinkled with shredded cheddar cheese.


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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