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TORTILLA SOUP

by Sandy Izsak - 2004 Conference Cookbook

Ingredients:

6

6 Corn Tortillas

3 large

Tomatoes chopped 3 cups

4 medium

Carrots sliced 2 cups

1 large

Onion chopped 1 cup

1 cup

Water

14 oz. can

Chicken Broth

  4 oz. can

Chopped Green Chili Peppers

2 tsp.

Chili Powder

⅛ tsp.

Salt

15 oz. can

Pinto Beans rinsed and drained

cup

Snipped Fresh Cilantro

 

Tabasco to taste - optional

Directions:

1.       Cut tortillas into strips and cut in half crosswise.

2.       Place on ungreased baking sheet. Bake 350 degrees for 10-13 minutes.

3.       Set aside.

4.       Combine all ingredients except for pinto beans and cilantro.

5.       Bring to a boil, reduce heat and simmer covered for 20 minutes.

6.       Add beans and cilantro. Heat through.

7.       Ladle soup into bowls divide strips among bowls.

     8.  Serve immediately.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209