Cannabis-Infused Tortilla Soup Recipe
Total Time: 50 minutes
Course: Mexican Soup
Servings: 12 Persons
- 4 corn tortillas medium
- 2 cups quick and easy marijuana pantry salsa
- 2 to 3 cups cooked chicken or turkey
- 4 cups chicken or turkey stock
- 1 cup water
- 1 can corn plus liquid
- 1 cup cheese shredded
- fresh lime slices and chopped cilantro for serving
Preheat the oven to 325 F.
Cut the tortillas into thin matchstick style strips. Place the strips in a single layer on a baking sheet and toast in the oven for about 15 minutes or until just starting to brown.
Reserve about 1/3 of the tortillas strips for garnish. Crush the remainder in a blender or food processor. You can alternatively use the old fashioned method (and get out some aggression) by using a rolling pin on some parchment paper to crush the baked tortillas.
In a large stockpot combine the salsa, juice from tomatoes and chiles, chicken stock, water, and the crushed tortillas. Bring to a boil over medium high heat, then lower heat to a simmer.
Add the cooked chicken and corn. If you plan on adding more vegetables, as in the variations below, now is the time to do so. Simmer until all vegetables are cooked your liking.
Turn off heat and stir in cheese until smooth. Serve immediately with reserved tortilla strips sprinkled over the top and fresh lime wedges and cilantro on the side so diners can add their own.