My bride of nearly 40 years loves Tortilla Soup and I make it for her whenever the mood strikes and her diet will allow it. Jenny Craig makes a Tortilla Soup… but, well, it isn’t the same.
I like to make this soup a little different every time I make it from the spices to the meats. This time I seared and shredded a pound of pheasant breasts. You can buy some at Whole Foods or on-line directly at Pheasantfordinner. I also love a wide variety of vegetables, corn, rice, fire roasted peppers and my own dried Jalapenos! As for spices, you want it to have a bit of a tang, so I’ll use a blend of curry spices, or just turmeric and chili powder… but it depends.
My favorite Mexican Food Restaurant in Los Angeles is El Cholo’s where they serve many wonderful things made of Blue Corn … so I add some Blue Corn Tortillas for fun!
A nice diversion for any reason!