Buffalo Tortilla Soup
April 25, 2016
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7 comments
This soup is awesome! I modified it – used ground buffalo because I didn’t have enough pulled buffalo – and it turned out great. I also used tortilla chips, which people added to the soup when they filled their bowls. Since I didn’t have cardamom, I used cinnamon and cloves and everyone loved that. The consistency is great and it’s very filling in a satisfying way! Thanks for all the great recipes.
Thank you Barbara and Heather for catching my mistake. The correction has been made. It is indeed two packages.
Thanks again. jill
Does this call for one or two 1-lb. packages. The list of ingredients says one, the directions say “the two packages.” ??
I found what to do with the 6 tortillas, my error or errors, as the case may be.
Please note the ingredient list has 1 pkg pulled buffalo, while waaay down in the procedure steps, 2 pkgs are called for. And, the 6 quatered tortillas are never fried or called for in the procedure at all. Otherwise, I can’t wait to see how this turns out.
I loved this recipe. I also linked to it on my blog as part of my weekly meal inspiration series: http://www.nutritionwithsteph.com/single-post/2016/11/11/Weekly-Meal-Plan-3
Thank you! Delicious!
I only had chicken breasts on hand but needed to try this recipe. Meat aside, this is a delicious recipe for tortilla soup. The soup was flavorful, just the right amount of thickness and smoothness, and healthy. I wanted to add some extra peppers and vegetables for some crunch and for “balanced diet” reasons, but the recipe only has you simmer for about 5 minutes after the blending process. I’ll probably need to sautée those vegetables ahead of time.
Can’t wait to try it with Wild Idea Buffalo!!