My husband loves all types of "tortilla" soup. I found a very bland
recipe, and decided to alter it (a lot) to suit us, and here's the
result, more or less original:

Santa Fe Tortilla Soup

1 cup chopped onion (or one small onion)
1 cup chopped green (or other color) bell pepper (or one pepper)
1 clove (or more) minced garlic
1/2 tsp ground cumin
1 TB oil
2 cups or so corn (canned or frozen/defrosted), white preferred
2 cups or so canned black beans, rinsed/drained (1 can)
1 qt chicken (or vegetable) broth
1 1/2 cups chunky salsa (I prefer "fresh" salsa, drained)
1/2 tsp oregano leaves (not ground)
1 tsp chili powder
4 oz can chopped chilis
2 TB chopped jalapenos, or 1/2 tsp cayenne pepper, or no heat at all
chopped cilantro
grated cheddar cheese (optional)
tortilla chips

Saute onion and pepper in oil on medium heat until almost tender, then
add garlic and cumin and cook until completely tender.

Add all other ingredients except cilantro, cheese, and tortillas, and
simmer 10-15 minutes or until all is thoroughly heated.

Serve and garnish with cilantro, cheese, and tortilla strips.

Options - add more or less of almost any ingredient, fry your own
tortillas and cut into chips, serve on top of bed of chips, garnish
with avocado pieces, sour cream or whatever appeals to you.

Enjoy
betsy

"betsy" > wrote:

>My husband loves all types of "tortilla" soup. I found a very bland
>recipe, and decided to alter it (a lot) to suit us, and here's the
>result, more or less original:
>
>Santa Fe Tortilla Soup
There is a small town nearby, where a VFW post with a full-time
resturant is located. This sounds exactly like their "Santa Fe" soup,
as they call it. Excellent stuff, as yours probably was also.