The Tailgater's Handbook Recipe for Tortilla Soup


Ingredients:
2 teaspoons olive oil
1 medium onion
4 cups (32 ounces) chicken broth
1 cup roasted tomatoes with garlic, canned
1/2 red pepper, diced
1 can (14 ounces) green chilies, diced
1/2 lime, juiced
1 link Johnsonville Andouille Premium Cooking Sausage, diced (this is half of a 13.5 ounce package)
2 cups tortilla chips or corn chips, broken
Chopped cilantro and green onion for topping
Preparations:
The night before the game, use a large saucepan to heat oil over medium to high heat.  Add onion, red pepper, sausage and cook for 5 to 7 minutes. Add broth, tomatoes, salt, chilies and lime juice.  Bring to a boil and then reduce heat and simmer for 15 minutes.  Allow the soup to cool outside on your deck or balcony so that you can refrigerate it overnight. 
On game day reheat the soup and pack it into a Coleman Powerchill™ hot/cold thermoelectric cooler for transport to the game.  Another option is to place the soup pot onto a towel in a room temperature insulated cooler.  Cover the pot with more towels to keep it warm during your drive to the game.  As you ladle the soup into bowls or mugs top each with tortilla chips and serve with cilantro and green onion.

 

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