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Prep time
30 minutes
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Cook time
1 hour
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Serves
6
Author Notes
During a recent snowstorm, my talented Daughter-In-Law, came up with this warming Tortilla Soup to take the chill away. With ruddy cheeks and cold hands from building a snowman, the Grand Kids dug into it with gusto. I will always associate this soup with this heartwarming memory whenever I make it. It is easy to assemble and requires very little hands on time. —lakelurelady
Ingredients
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3 tablespoons
Olive Oil
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1
Medium Onion, large dice
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1
Poblano Pepper, large dice
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1
Cubanelle Pepper, large dice
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3
Garlic cloves, minced
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1 teaspoon
Coriander
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1 teaspoon
Cumin
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1
4 oz can chopped green chiles
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1
28 oz. can diced tomatoes
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1
15 oz. can black beans, drained and rinsed
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6 ounces
Cream Cheese (reduced fat)
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1 1/2 cups
Chicken Broth
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1 cup
Half & Half
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4 tablespoons
Lemon Juice
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2
Corn Tortillas, julienned
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3 tablespoons
Cilantro, chopped
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3
Green Onions, chopped
Directions
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Heat olive oil over medium heat. Add onions. Season with salt and pepper and sauté for about 5 minutes. Add peppers, season again with salt and pepper and sauté for another 5 to 10 minutes.
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Add garlic, coriander and cumin and sauté until fragrant. Add green chilies, diced tomatoes, black beans and cook mixture until some of the liquid evaporates (about 8 to 10 minutes).
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Reduce heat to medium low and add cream cheese. Stir until cream cheese is completely melted. Add chicken broth and half & half and cook for another 20 to 30 minutes.
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Remove from heat and stir in lemon juice. Ladle into bowls and top with tortilla strips, cilantro and green onions.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
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