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Mexican Soup and Corn Tortilla Strips - KOAM TV 7

Mexican Soup and Corn Tortilla Strips

MEXICAN SOUP

Ingredients

  • 1 tablespoon dry pork rub
  • 1 tablespoon soy flour blend
  • 1 pound boneless pork, cut into cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 can (15 ounces) soy beans
  • 1 can (15 ounces) pinto beans
  • 1 can (15 ounces) red beans
  • 1 can (4 ounces) green chili peppers, diced
  • 1 teaspoon ground cumin
  • 3 cups low sodium chicken broth
  • Garnish: soy cream cheese, green onion, corn tortilla strips*

Directions

  1. Combine dry pork rub and soy flour blend into large plastic bag; add pork cubes and seal bag; coat pork cubes with dry mixture.
  2. Heat vegetable oil in soup pot; add coated pork and saute until pork is browned on all sides.
  3. Add onion, green pepper and garlic; cook until onion and green pepper are tender.
  4. Add beans, green chili peppers, cumin and chicken broth.
  5. Simmer for 30 minutes.
  6. Serves 4 to 6.
  7. Ladle soup into bowls and garnish with soy cream cheese, chopped green onion and corn tortilla strips.

CORN TORTILLA STRIPS

Ingredients

  • 6 corn tortillas
  • ½ cup vegetable oil

Directions

  1. Cut tortillas in half; stack tortillas and cut in strips.
  2. Heat vegetable oil in skillet and fry a few strips at a time until lightly browned; remove with slotted spoon and place on paper towel.
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