Tortilla Soup II Recipe

Ingredients

1 (10 ounce) can diced green chile peppers, drained

1 (15 ounce) can refried beans

1 (6 ounce) can tomato soup

1 cup sour cream

1 (4 ounce) can sliced poblano chile peppers, drained

1 (8 ounce) can diced tomatoes with green chile peppers

1 (5 ounce) can chopped black olives, drained

1 (8 ounce) can sliced green chile peppers, drained

1 (4 ounce) can sliced mushrooms, drained

1 (8 ounce) can sliced green chile peppers

3/4 cup chopped fresh cilantro

1/4 cup chopped black olives

1/4 cup chopped green chile peppers

Directions

In a large bowl, mix the green chile peppers, refried beans, tomato soup, sour cream, poblano chile peppers, tomatoes with green chile peppers, black olives, green chile peppers and mushrooms. Cover and refrigerate for 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 2 quart casserole dish.

Bake in preheated oven for 1 hour. Remove pan from oven and let stand 15 minutes. Pour filling into casserole dish. Top with cheese. Sprinkle with parsley and serve immediately.

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Comments

phoso writes:

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changes notes below PLEASE note that there are important differences between adding powdered sugar and actually using sugar. First, be careful when you put this to the cutting board. Second, when you add the egg whites, VERY CAREFULLY!!! Autolyse after 25 seconds or so. About 30 seconds after removing knuckle from bowl, brush bowl and dome with brown Sugar. Third, batter is golden in color, stickers look orange when dry - maybe because of cooking soda solution.....and maybe even because of post-it adjustments.

ruuxdut writes:

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Initial Dishes: I Happened Upon This After Perusing These and Buying These 2 Cheese boards. I Guess My Favorite Em();)

Mithir inn writes:

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I always have pheasant in my freezer it seems and I'm always looking for new ways to prepare it. This recipe caught my eye and am I ever glad I made this! The pheasant was so tender and moist it fell right off the bones. I made mashed potatoes to go with it and used the sauce as a gravy. It had great taste. We will make this again.

undumucuutung writes:

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really good! everyone loved it

HippyMimifini writes:

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This is a recipe you can easily tweak to make it your own. I used pre-made tortillas, added my own creativity to the topping and i ended up with this salad...I made fun of people who didn't like it yet, haha, so I doubled the amount of cheese and bread crumbs and still added extra spices. I used my tortilla shells to make the salad and not to store but I found out later that it wasnt much use for us and we wasted cheese, thank god. I always thought cheese was so underutilized in this recipe. I will try adding mushroom bits to it next time and maybe storing in a little cheese bag for later. Just my opinion though and nothing more.

BSCeeKee writes:

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I added mushrooms, chicken, and spinach and this was such a big hit! I made it a first time and did use butter instead of olive oil and I omitted the eggs, it left a little bit of a flavor, but it turned out great. I adjusted the recipe according to how many people my kitchen would normally serve, I used 3.5 stars based on my experience. I would not change a thing except to thicken the chicken and toast the tortilla chips a little. This is a personal recipe, my husband is always willing to try something new, this was his. Thanks!