Pompeian Extra Virgin Olive Oil (Tortilla Soup Recipe) #Smiley360

Disclosure: I received this product for free from Smiley360 in exchange for my honest review. All thoughts and opinions stated here are 100% mine. You can join Smiley360 here!

I was given the opportunity recently by Smiley360 to test, talk about, and share a recipe using one of my favorite kitchen products – Pompeian Extra Virgin Olive Oil. Several years ago, my family and I made the switch to using olive oil for most of our sauteing, grilling, baking, and frying needs. I personally began eating a Mediterranean-style diet rich in MUFAs (monounsaturated fatty acids), and have continued to eat that way. Olive oil is a terrific MUFA, as it has been known to help lower your risk of heart disease, breast cancer, high blood pressure, depression, and may also help with rheumatoid arthritis, which I suffer from.

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Pompeian selects only the finest Mediterranean olives for their oils. Extra virgin olive oil is the most sought after, and is extracted using “cold pressing”… a process in which the oil is extracted from olives using only pressure. Extra virgin olive oil has just 1% acid, and has the freshest and fruitiest flavor of them all. I found this quite interesting – Pompeian says it takes about 11 pounds of olives to make one liter of oil. The average tree yields enough olives to produce three to four liters per year. I love it’s robust flavor and buttery aroma. Great to use in salad dressings and sauces, and for dipping chunks of fresh, crusty Italian bread in. :)

I serve quite a few homemade soups in my home. We all love a nice warm bowl of comforting soup any time of year, but in particular when the weather starts turning cooler. Here’s the recipe for our very favorite – I make this at least 2 or 3 times a month. Very filling, simple, and delicious!

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 In a large, heavy pot, heat 1/2 of your olive oil. Add onion, jalapeno, and garlic. Stir for about 5 minutes until tender. Add your ground beef and chorizo to brown. Stir to combine, and add your dry spices. Once browned, drain well.

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 Pour in your Rotel tomatoes, diced tomatoes, salsa, black beans, chicken stock and hot water. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour stirring occasionally. Taste about half way through to see if you need to add any more seasoning. Add as needed.

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 While the soup is cooking, heat the remaining oil in a skillet over medium high heat. Add the tortilla strips one layer at a time, turning until browned.. about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.

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Add the corn and cilantro and cook for another 20-30 minutes. Turn off heat and allow to sit for 10-15 minutes before serving. Ladle into bowls and top with shredded cheese, diced avocado, sour cream, tortilla strips, and a lime wedge.

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 PRINTABLE RECIPE

Tortilla Soup

Tortilla Soup

Ingredients

  • 1 lb. ground beef or turkey (or diced chicken)
  • 7-8 oz. chorizo (I use Goya brand)
  • 6 tbsp Pompeian extra virgin olive oil
  • 1 onion, diced
  • 2 tbsp garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 - 10 Oz. can Rotel Tomatoes & Green Chilies
  • 1 - 16 oz. jar salsa (I use medium)
  • 1 - 28 oz. can diced tomatoes
  • 1 can black beans, drained and rinsed (or pinto beans)
  • 1 - 12 oz. bag sweet kernel corn, frozen
  • 4 cups chicken stock or broth
  • 2 cups hot water
  • 2 tbsp ground cumin
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 cup fresh cilantro, chopped (optional)
  • 6 corn or flour tortillas, cut into strips
  • Garnish
  • sour cream
  • diced avocado
  • cheddar or monterey jack cheese, shredded
  • lime wedges

Directions

  1. In a large, heavy pot, heat 1/2 of your olive oil. Add onion, jalapeno, and garlic. Stir for about 5 minutes until tender. Add your ground beef and chorizo to brown. Stir to combine, and add your dry spices. Once browned, drain well.
  2. Pour in your Rotel tomatoes, diced tomatoes, salsa, black beans, chicken stock and hot water. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour stirring occasionally. Taste about half way through to see if you need to add any more seasoning. Add as needed.
  3. While the soup is cooking, heat the remaining oil in a skillet over medium high heat. Add the tortilla strips one layer at a time, turning until browned.. about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
  4. Add the corn and cilantro and cook for another 20-30 minutes. Turn off heat and allow to sit for 10-15 minutes before serving. Ladle into bowls and top with shredded cheese, diced avocado, sour cream, tortilla strips, and a lime wedge.
http://www.motherofpearlitis.net/2013/11/pompeian-extra-virgin-olive-oil-tortilla-soup/

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Disclosure: I received this product for free from Smiley360 in exchange for my honest review. All thoughts and opinions stated here are 100% mine. You can join Smiley360 here!

Comments

  1. Wow, that soup looks amazing. Now that it is winter time I am all about the soups. Nothing warms the body or soul better than a bowl of soup. I have never made homemade tortilla strips before, I will have to try that!

  2. I love cooking with olive oil but haven’t tried this one yet. Thanks for sharing the delish recipe!

  3. this looks like an easy dish that is also delicious! I will have to make this for my family thanks for sharing.

  4. Sounds like a great recipe for the cooler weather that it here now. I’ll test this one on my family on a cool weekend treat.

  5. I definitely want to try this. I have a tortilla soup that we love but we always like trying different things. I will have to leave the guac out for my boys though.

  6. That looks delicious! One of my closest friends loves Tortilla soup, I will have to share this recipe with her.

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