Lenten Soup Supper with Chef Curt

Cook with Curt Goldsberry as he prepares Southwestern tortilla soup and Street Quesadillas!


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