Beefy Tortilla Soup

By ginasheppard

Use leftovers from La Nueva Rop Vieja for this soup!

Ingredients

• Cook's Note: Any type of seasoned, diced tomatoes that containgarlic can be used.
• 5 C. La Nueva Ropa Vieja (3 C. broth, and 2 C. meat/vegetable mixture), defrosted, if frozen
• 2 C. water
• 1 can (14.5 oz.) diced tomateos seasoned with onions and garlic (see Cook's Note)
• 1 can (15 oz.) black beans with juices
• 1 1/2 C. frozen yellow corn kernels
• Juice from 1/2 lime
• 2 t. Worcestershire sauce
• 1 t. sugar
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/4 t. black pepper
• 6 T. crushed tortilla chips
• Optional toppings: Mexican-blend cheese or cheddar, reduced-fat sour cream, avacado chunks

Details

Servings 6

Preparation

Step 1

Bring the shredded beef with its vegetables and broth, water, tomateos with their juices and beans with jices to a boil over medium-high heat in a 4 1/2-quart Dutch oven or soup pot. Stir frequently.

Add the corn, lime juice, Worchestershire sauce, sugar, onion and garlic powders, and black pepper. Reduce the heat to medium-low and simmer, stirring frequently, until the soup has heated throught and the flavors blend, about 7 minutes. To serve, ladle the soup into bowls. Garnish with the chips and any other desired toppings.