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Wednesday, May 21, 2014

Texas Tortilla Soup Recipe

Texas tortilla soup
From the kitchen of Callie Davis


2 gloves of garlic
2 T butter
2 t ground cumin
¼ C onion
2 (14 oz.) cans of stewed, diced tomatoes
1 can corn
½ C salsa
1 ½ C water
2 C shredded chicken (canned or leftover)
Cilantro (save some for topping)
Seasonal and/or salt and pepper to taste


Saute onion and garlic in 2 T. of butter in a cooking pot on the stove.
Add cumin, broth, tomatoes, corn, salsa, and water, and bring to a boil.
Add shredded chicken, then add cilantro (to taste), and simmer for 5 minutes.
Serve with these optional toppings:  shredded cheese, tortilla chips, and sour cream. Garnish with cilantro.

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