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Could you confirm the recipe for Quick Tortilla Soup?

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Q.  Janet Asks:  Could you confirm the recipe for Quick Tortilla Soup?  I normally like spice in my food, but it was so spicy, neither my husband nor I wanted to eat it.  Unfortunately, we threw it out!  I beleive I followed the recipe to the “T.”

A.  Oh my Janet. I’m sorry about your experience. My crew couldn’t get enough of this soup! The only really spicy ingredient (unless you used a really hot chili powder) was the chilies en adobo which I called for because it provides flavor, heat, and smoke–not many ingredients can provide all of that. I only called for 2 tablespoons of it. If you’re willing to give the recipe another go, I’d say omit the chilies en adobo or make the soup and add it a teaspoon at a time to taste.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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