Last night I had grilled some steak on the grill. Needless to say, I had some leftovers and wanted to do something with it. After searching around my pantry for a couple of staples, here’s what I came up with for a last minute tortilla soup.
Here’s what you’ll need:
- 1 can whole tomatoes (28 oz)
- 1 can whole corn kernels, drained (16 oz)
- 1 can black beans, drained (16 oz)
- 1 bottle beer. Be sure to pick something not too bitter as that will increase with cooking (I use a good Hefeveizen)
- 2 dried Chipotle peppers
- 2 dried chili peppers
- 1/4 C brown sugar
- 1 Tbsp cumin
- 1 Tbsp cinnamon
- 1 Tbsp chili powder
- 3 cloves garlic
- 1/2 onion chopped
- 1 green pepper chopped
- 1/4 C corn starch
- 1 steak, any cut, cooked in any fashion, diced
In a large sauce pan, add the tomatoes and their juices and blend together (I have an imersion blender). Combine all of the ingredients, except for the corn) and place over medium heat and let simmer for about 45 minutes or until the peppers and onions are soft. Add the corn and cook for another 5 minutes. Serve with some crushed tortilla chips and enjoy!
