Tortilla Dry Soup
This is a very old family recipe from my great grandmother. My children beg me to cook this and it never goes to waste! One of our absolute favorites! Enjoy!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup heavy cream
- 1 dozen corn tortillas
- 1 lb sausage i use jimmy dean original
- 1 medium onion
- 1 can tomatoes puree 10.75 oz.
- 4 cans whole green chiles 8 oz.
- 1 tbsp. canned jalapenos optional, quantity can be more or less to taste.
- 4 tbsp. dry cilantro
- 1/2 lb. pepper jack cheese shredded
- Carbohydrate 16.4471236763333 g
- Cholesterol 122.039767441667 mg
- Fat 40.3538611363333 g
- Fiber 4.17858340977033 g
- Protein 25.6681070146667 g
- Saturated Fat 20.0042427386833 g
- Serving Size 1 1 Serving (359g)
- Sodium 1520.9732586 mg
- Sugar 12.268540266563 g
- Trans Fat 3.9502513889 g
- Calories 526 calories
Lightly fry 1 doz. Corn tortillas in canola oil (Tortillas should still be soft and not crispy), and then cut them into 1 inch strips. Alternatively, you can preslice the corn tortillas and fry them crisper. Cut whole green chiles into ½ inch cubes or alternatively, use diced green chiles. Recipe seems to come out better with larger pieces of green chiles. Fry Sausage with Onion, add tomatoes puree, green chilies, diced jalapenos, cilantro and heavy cream. Simmer for 10 minutes. In a 2 quart casserole dish, place ½ of the sliced tortilla strips along bottom to cover. Add sauce and cheese then layer again with remaining tortilla strips, sauce and cheese. Bake at 350 degrees for ½ hour.
