Corn, Tortilla & Split Pea Soup Recipe

Corn, Tortilla & Split Pea Soup Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 quart: Chicken broth or water,
4 ounce: Green chilies, chopped
1/2 lbs: Split green peas,
1 tsp: Dried oregano,
4 medium: Potatoes,
1/2 tsp: Ground cumin,
1 cup: Coriander leaves,
Salt,
1 bunch: Green onions,
4: dr Tabasco sauce,
4: Corn tortillas,
3 tbsp: Lime juice,
10 ounce: Frozen corn,

Directions:

Combine the broth and peas in a large soup pot. Slowly bring the
liquid to a boil over low heat. Meanwhile peel the potatoes and cut
them into 1" chunks. Add the potatoes to the broth as you peel and
cut them. When the liquid comes to a boil, reduce the heat to low
and simmer, partially covered, until the potatoes and split peas are
tender, about 30 minutes. While the split peas are cooking, rinse and
mince the coriander. Thinly slice the green onions. Toast the
tortillas at 350 until dry and crisp. Break the tortillas into 1"
pieces. When the split peas and potatoes are tender, add the corn,
chilies, oregano and cumin. Simmer for 10 minutes. Season to taste
with salt and tabasco. Add the tortillas, coriander, green onions
and lime juice. Simmer until the tortillas soften, 2 to 3 minutes
more. Adjust the seasoning and serve hot.

Recipe By : Monday to Friday Recipes

From: Meg Antczak Date: 11-13-95 (21:42)
(159) Fido: Cooking


Source from luhu.jp