Nearly every era through American culture has a defining set of habits, fashion, and foods. One of the fashionable foods of the 1990s was tortilla soup. This recipe from Women’s Circle Home Cooking was published in 1992.
1 (18 oz) jar Ortega Mild Green Chile Salsa
1 (13 ½ oz) College Inn Chicken Broth
1 small zucchini, halved and sliced
1 cup cooked garbanzo
2 tablespoons Ortega Diced Jalapenos Tortilla Chips, coarsely broken
¾ cup shredded Monterey Jack cheese
In saucepan, combine first 5 ingredients; simmer 5-7 minutes. Arrange a shallow layer of chips in serving bowls. Ladle in soup; top with cheese. Serve immediately.
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This month, I’m participating in BlogHer’s National Blog Post Month. The challenge is to post an original post every day for January. You can read more posts here.