Comforting Tortilla Soup Recipe

| 12/24/2014 9:02:00 AM

Tags: soups, recipes, venison, Oklahoma, Monica Sharrock,

tortilla soup

On a cold winter's night, few things warm the soul like a hot bowl of comforting soup. Spicy and savory, this recipe is one that I craft at least every other week. Packed with good-for-you fare like garden tomatoes, peppers, onions, beans, etc., it's nature's medicine in a bowl. With all the nutrition found in this dish, it has probably kept more than a few colds at bay in my household! I use a lot of preserved veggies in this recipe, so it is a great dish for tapping into your wares. Additionally, I use cheese from Braums, a regional dairy outfit found only in Oklahoma and about 100 miles from its borders. Braums is known for taking excellent care of its herd, as its cattle have ample acreage to graze. Organic tortilla chips round out this dish, ensuring harmful pesticides make it nowhere near your soup bowl. I usually add a pound of ground deer meat for my husband, but this can be vegetarian-friendly if the meat is substituted for extra beans. Give it a try, and be sure to let me know what you think.

Tortilla Soup Recipe


• 1 quart stewed tomatoes with juice
• 2 cups cooked chili beans (like Eden Organic)
• 2 cups cooked kidney beans (like Eden Organic)
• 1 cup diced bell peppers
• 1 1/2 cups chopped onion
• 1 pound browned ground venison/beef -or- 2 cups cooked black beans
• Chicken broth, as needed
• 1 tbsp chili powder
• 1 tbsp chopped cilantro
• 2 tsp cumin
• 2 tsp garlic
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1/2 tsp cinnamon
• 2 tsp canola oil
• Shredded Monterrey Jack cheese, for serving
• Tortilla chips, for serving


In a pot, sauté onions and peppers in canola oil over low heat for about five minutes. Add remaining ingredients and stir well to combine. Add chicken broth as needed until soup is desired consistency. 

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