I love to make soup for Halloween, preferably something thick or creamy. This recipe fits the bill perfectly! And, as an added bonus, it uses lots of food storage items! It can be prepared early in the day and kept in a crock pot on low or warm until serving time. Be aware that this recipe makes a lot – 1 gallon or 8-10 large servings – so the kids can have 1 serving before Trick or Treating, and then another serving to warm them up when they return!
(Sorry no picture. . . Bryant took the camera to Orem for his band competition!)
Leo’s Tortilla Soup (from the Lion House)
2 T. chicken base
4 cups diced canned tomatoes
1 cup canned diced green chilies (or, you can replace tomatoes and chilies with 5 cups Rotel diced tomatoes and chilies)
3 cups diced onions (may use dehydrated; just be sure to re-hydrate them before adding them)
10 cups water
5 cups dried refried beans (available at Bishop’s Storehouse)
2 cups crushed heavy corn tortilla chips (Fritos are best, but any corn tortilla chip will work)
1 T. ground cumin
1 tsp. garlic powder
2/3 cup diced green onion, optional
2/3 cup fresh cilantro, optional
Tortilla chips
Sour Cream
In a large soup pot add chicken base, tomatoes, green chilies, butter, and onions. Cook until onions are translucent. Add water, dried beans, chips, and seasonings. Heat until thickened and beans are soft. Add green onions and cilantro, if desired, about 5 minutes before serving (I just set these ingredients out in bowls for toppings). Garnish with crisp tortilla chips and sour cream. Also good with a sprinkling of shredded cheese on top!
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