I took a picture of almost everything that I put in the soup pot minus the bacon, chorizo, green bell pepper & black pepper. Which is sad because the bacon and chorizo are beautiful things. So try to imagine them in the shot for me please.
I took a close up shot of these two ingredients because I feel that they really set of the flavor profile of the soup. Roasted diced tomatoes, and Mexican Sour Cream. Mexican sour cream if you've never had the pleasure, is a bit more creamy and viscous in texture than regular sour cream, which makes it great for stirring into stuff.
I decided to take a shot of the soup with a moracca that I got in Mazatlan Mexico when I was a wee one on a family vacation. For what reason I added it in don't know. I guess I thought it would add a little cultural flair and really get the point across of "hey this is a Latin inspired dish."
This is the finished soup garnished with a piece of fresh oregano and the Mexican sour cream. Stir in the sour cream before enjoying, it's fun.
Totally Terrific Tortilla Soup:
(*Note* I don't measure when I cook so aside from the measurements on cans or bags of things I'm gestamating as far as the exact amount of spices I put in. I can't help it I was taught that way.)
- 8oz chorizo sausage
- 5-6 strips of bacon, cut into pieces
- 1 Green Bell Pepper (diced)
- 1 smallish Yellow Onion (diced)
- 1 15oz. Can Roasted Tomatoes
- 1 15oz. Can Yellow Corn with juices
- 32 oz. Beef Broth
- 1/2 tsp Dried Oregano
- 1 tsp. Cumin
- 1 1/2 tsp. Chili Powder
- 1/2 tsp Coriander
- 1/2 tsp Black Pepper
- A sprinkling of salt
- 5 Crumbled Tostadas
- 3 smallish Potatoes (diced)