On Sat, 15 Dec 2018 23:42:48 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sat, 15 Dec 2018 16:25:12 -0600, "cshenk" > wrote:
>>
>>>Julie Bove wrote:
>>>
>>>> I am going to make this for dinner. Ree Drummond's recipe. No avocado
>>>> in my portion and I will likely use a Mexican cheese rather than the
>>>> Jack And probably half the amount of beans. We don't need a huge pot
>>>> of soup. Here's her recipe:
>>>>
>>>> https://thepioneerwoman.com/cooking/...tortilla-soup/
>>>>
>>>> In looking at recipes, I see quite a bit of variation.
>>>>
>>>> Do you make this soup? If so, is your version like this? I have had
>>>> it in restaurants before but I don't recall it having beans in it.
snip
>Heh. I actually used all of the beans but the rest is correct.

I started with this recipe, but because I grow my own peppers I use
jalapenos and Hatch peppers to my taste instead.
When in a hurry I have made this with rotisserie chicken and boxed
stock if necessary.
Generally I make this when I cook a whole chicken in the pressure
cooker. Then I have hearty stock and plenty of chicken. I've always
used the two cans of beans, rinsed. Lots of bell pepper and shredded
chicken.
I don't use a recipe any longer. The only things measurable are the
one can of diced tomatoes and the two cans of black beans. I don't
use any masa or tomato paste. I don't care for thickening in my soup.
No toppings except I do make the corn tortilla strips. Brush the
tortillas lightly with oil, sprinkle coarse salt, cut and bake until
crispy.
The whole soup is a meal and very tasty.
Janet US