This is one of our favorite winter recipes. IT is hearty, full of veggies and protein, and our son loves it! The whole time he was eating it his whole body tensed up and his eyes would get huge. (No, it wasn’t too hot!) This recipe can be made on the stove or in the crock pot. It does take some prep work to chop all of the veggies, but it is worth it. If your crock pot or stock pot is big enough, I like to double the recipe and freeze the leftovers.
Tortilla Soup
1 pound ground (venison, beef, turkey, chicken, ect. We prefer venison)
2 tomatoes
5 potatoes
5 carrots
5 stalks of celery
1 onion
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp cumin
2 tomatoes
5 potatoes
5 carrots
5 stalks of celery
1 onion
2 tbsp chili powder
2 tbsp garlic powder
1 tbsp cumin
- Brown meat and drain.
- While the meat is browning, chop all of your veggies and put them in your crock pot.
- Add the drained meat.
- Cover with water and add spices.
- Cook on low for 6-8 hours or until veggies are tender
- Crunch tortilla chips at the bottom of a bowl and ladle soup over chips. Top with cheese and serve.
No comments:
Post a Comment