Picture of Not for the Faint of Heart Tortilla Soup
I started developing this soup while my wife and I were living in Hawaii.  Food is expensive out there, and I was looking for a way to get the full value out of our scraps and leftovers.  Drippings, trimmings, and bones from meat, that extra tomato paste, tomato soup, or salsa, and past-their-prime vegetables go into the pot, and a fantastic soup comes out.  The basic recipe creates a rich, hardy, spicy broth that makes a perfect foundation that can be garnished and customized to your heart’s content.
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Step 1: Disclaimer

Picture of Disclaimer
This recipe is not for the faint of heart.  The majority of my measurements are “to taste,” my techniques are questionable, and the process will DESTROY your kitchen.  And at no point in the cooking process does this soup look even remotely appetizing.  Not until you put it in a bowl and sprinkle on some cheese, dollop on some sour cream, and add a few slices of avocado does it look like the delicious meal that it is.

Step 2: Materials

Picture of Materials
Big cooking pot
Bowl equal to or larger than the pot
Shinwa or other fine sieve/strainer
Cutting board
Spoon for stirring and tasting

Additional Materials for Garnishes:
Cheese Grater
Pot or pan for frying
Vegetable oil
Bowl and paper towel for draining oil

Step 3: Ingredients

Picture of Ingredients
Beef or chicken trimmings/scraps/drippings/bones
Tomato soup/paste/salsa
Large onion (chopped)
Green pepper or your favorite kind of chili pepper (1/3 to a whole pepper, chopped)
Garlic (chopped)
Corn tortillas (some minced, some slivered)
Chili Powder

Beef or chicken (sliced or shredded)
Avocado (sliced)
Cheese (cheddar, colby, or pepper jack, shredded)
Cilantro (chopped)
Onions (white or green, chopped)
Tortilla “Crunchies”
Sour Cream
apburner1 year ago

That looks fantastic. If you add celery you have the trinity and then have a Cajun soup.