Cannabis Soup Recipes – Marijuana Tortilla Soup with Vegetables 

By  Cheri Sicard

 December 12, 2019

Use a batch of my Quick and Easy Marijuana Salsa from Pantry Ingredients to make this satisfying medicated soup recipe.

Freezer Friendly

Pack in practical portions for the freezer. Simply reheat on the stovetop or the microwave for a great hearty homemade soup anytime.

A note about the Dosing on this recipe!

This recipe will have about 15 mg THC per serving IF you made your Salsa from marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil.  To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my basic Dosing course and use the dosage calculator tools that make it quick and easy to estimate dosages (even if you are NOT cooking with lab-tested marijuana.

Cheri's Dosage Calculators

Perfect dosing every time, even when not cooking with lab tested weed.  Easy to use!

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Marijuana Infused Tortilla Soup

Marijuana Tortilla Soup with Vegetables

Cheri Sicard
Prep Time 50 mins
Course Soup
Cuisine Mexican
Servings 12

Ingredients
  

  • 4 corn tortillas medium
  • 2 cups quick and easy marijuana pantry salsa see link in notes above
  • 2 to 3 cups cooked chicken or turkey
  • 4 cups chicken or turkey stock
  • 1 cup water
  • 1 can corn plus liquid, 15 ounces
  • 1 cup Monterey Jack cheese shredded
  • fresh lime slices and chopped cilantro for serving

Instructions
 

  • 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.

Notes

Variations, Substitutions and Embellishments
• Substitute cheddar for the Jack cheese for a slightly different, but no less delicious, flavor.
• You can add all kinds of mild flavored vegetables to this soup like carrots, green beans, green onions, peas, okra, chopped yellow squash and/or zucchini. Generally speaking, if you avoid stronger flavored veggies like those from the cabbage family, broccoli and cauliflower, you’ll be alright.
• A dollop of Guacamole is a great alternative garnish for this soup. Float it on a tortilla chip for a dramatic presentation.
Tips and Notes
What do you do when you need only 1 chipotle chile (or less) and your have a whole can of them? Divide the remaining chiles and adobo sauce into ice cube trays. Pop the frozen chipotle cubes into a zip top food storage bag. Defrost and use just the amount you need next time.
marijuana infused tortilla soup

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