Tortilla Soup

Name: Tortilla Soup
Yield: makes 6 to 8 servings
Ingredients: 1 large onion, chopped; 2 tablespoons vegetable oil; 1 large green pepper, chopped; 5 medium carrots, peeled and sliced into thin rounds; 3 cups chopped leftover cheater meat like pork shoulder, beef, chuck, or chicken; One 28-ounce can diced tomatoes; Two 14 1/2-ounce cans chicken broth; 1/4 cup minced chipotle peppers in adobo sauce; 1/2 cup chopped green chiles, frozen, or 2 small cans (optional); 1 teaspoon ground cumin; Lime wedges, avocado slices, crumbled fried corn tortillas, sprigs of fresh cilantro, and sour cream

January 24, 2012

R. B. has discovered from his guitar teacher, Wayne Avers, that playing music is a lot like cooking. A solid background in fundamental scales and chords is the key ingredient for intuitive playing. As with cooking, the more you can take advantage of a basic, well-stocked pantry, the better prepared you are for cooking on the fly. For tortilla soup, a regular two-timing favorite, we have on hand onions, potatoes, celery, and carrots and cans of tomatoes, beans, and broth. With these ingredients, some seasonings, and some cheater meat, you’ve got dinner. Go lighter on the chipotle peppers for a milder flavor.

Recipe notes

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