Corn, tortilla & split pea soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chicken broth or water |
| ½ | pounds | Split green peas |
| 4 | mediums | Potatoes |
| 1 | cup | Coriander leaves |
| 1 | bunch | Green onions |
| 4 | Corn tortillas | |
| 10 | ounces | Frozen corn |
| 4 | ounces | Green chilies -- chopped |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Ground cumin |
| Salt | ||
| 4 | drops | Tabasco sauce |
| 3 | tablespoons | Lime juice |
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