Lenten Soup Supper with Chef Curt
Cook with Curt Goldsberry as he prepares Southwestern tortilla soup and Street Quesadillas!
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Here’s the ingredient list:
Southwestern tortilla soup
2 medium russet potatoes boiled and mashed
1 cup chopped onion
6 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons cumin powder
4 oz can smoked chipotle pepper we will only use 1-2 diced
2 cups shredded chicken meat (Vegetarian substitute 14oz can of pinto beans )
1 bag frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can mild green chiles, chopped
1 (32 ounce) carton low-sodium chicken broth or Vegetable broth
1 (28 ounce) cans diced tomatoes
6 small corn tortillas 4” or 6” You can just substitute Tortilla chips if that is easier
Street Quesadillas
1/4 cup mayonnaise
8 4” street corn tortillas
1 cup shredded Monterey Jack cheese
1/2 cup frozen roasted corn, thawed
1/2 cup crumbled Cotija
1/2 small avocado, diced
2 tablespoons chopped jalapenos
2 tablespoons chopped fresh cilantro
1 teaspoon chile powder
Optional dip:
1/4 cup jarred salsa, for serving
1/4 cup jarred salsa verde, for serving