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Tortilla Soup with South-of-the-Border Flavors Recipe

Tortilla Soup with South-of-the-Border Flavors Recipe


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Ingredients

  • 3 tablespoons olive oil
  • 4 corn tortillas, cut into long strips
  • 8 garlic cloves, peeled
  • 2 cups fresh onion, puréed
  • 4 cups fresh tomato purée
  • 5 dried ancho chilies, fire roasted and seeded*
  • 2 jalapeños, chopped
  • 1 tablespoon cumin powder
  • 1 tablespoon fresh epazote, chopped, or substitute 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground coriander
  • 1 large bay leaf
  • 1½ quarts chicken stock
  • Salt, to taste
  • Lemon juice, to taste
  • Cayenne pepper, to taste
  • 1 smoked chicken breast, skinless, boneless, and diced small, for garnish
  • 1 large avocado, peeled, seeded, and cut into small cubes, for garnish
  • ½ cup shredded cheddar cheese, preferably Boyacá, a Latin cheddar, for garnish
  • 4 tablespoon green cabbage, small dice, for garnish
  • 3 tablespoon red radish, small dice, for garnish
  • 1 tablespoon jalapeño pepper, seeded and minced, for garnish
  • 4 corn tortillas, cut into thin strips, for garnish

*Note: Using a pair of kitchen tongs, hold each chile directly over open flame. Lightly roast each chile on all sides for about 30–45 seconds. Be careful not to blacken or burn chilies. When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2–3 minutes, rotating until the chilies are toasted.

Directions

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4–5 minutes. Add onion purée and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato purée, roasted chilies, jalapeños, cumin, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (if the soup becomes too thick, thin it out with additional chicken stock). Season to taste with salt, lemon and cayenne.

Pour soup into warm soup bowls. Garnish with smoked chicken breast, avocado, shredded cheese, green cabbage, red radish, jalapeño pepper, and corn tortillas. Ladle an additional 8 ounces of soup over the garnish. Serve immediately.


Recipe Summary

  • 6 tablespoons cooking oil
  • 8 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
  • 1 onion, chopped
  • 4 large cloves garlic, smashed
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1 ½ quarts canned low-sodium chicken broth or homemade stock
  • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
  • 2 bay leaves
  • 2 ½ teaspoons salt
  • ¼ cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
  • 1 ¾ pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 1 avocado, cut into 1/2-inch dice
  • ¼ pound cheddar, grated
  • Lime wedges, for serving

In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

Reduce the heat to moderately low. Add the onion, garlic, and spices cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes remove the bay leaves.

In a blender, puree the soup in batches pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.

To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

Wine Recommendation: A Rioja Reserva, with its complex combination of spicy, earthy, and fruity flavors, will echo the taste of the soup beautifully.


High off the hog

Not to say we’re having anything fancy, but this meal marks one of rare occasions I went to an organic butcher shop to get a nice cut of meat! Pork roast to be exact, so in fact . . . we will be eating high off the hog tonight! I was recently traveling, and the soup special at the hotel was chicken tortilla. I love tortilla soup and had not eaten a good bowl in ages! Unfortunately, their version wasn’t too appealing, but rather a gelatinous cup of salty, chicken bullion broth—saddening sigh. In an effort to satisfy my craving, I decided to get my rear in the kitchen and create something similar. I cook with chicken probably too frequently, so it was time to mix-up the protein, but steak tortilla soup just didn’t have a nice ring to it.

I like using lean pork as a substitute for poultry sometimes, and I thought of how tasty Mexican-style carnitas are. In Southern California, you can find carnitas at pretty much any Mexican restaurant, which is really just a flavorful pork roast, shredded and crisped in its own pork fat. Though this isn’t the healthiest preparation, it is delicious! Something about a tender, shredded pork roast seemed to sync with my south-of-the-border soup, but we’re going to execute as a healthier version without crisping the pork roast in it’s own fat, yet we add lots of vibrant & hearty ingredients leaving us with no flavor deficiency! Our Carnitas Tortilla Soup makes for a great one-pot meal, and is perfect on a cooler weekend evening.

Let’s get some pork roasting and soup simmering:

  • 2 lb pork butt roast (or pork shoulder)
  • ¼ of a white onion, chopped (You will use other ¾ onion for soup)
  • ½ small jalapeño, chopped & deseeded
  • ¼ cup white wine
  • ¼ cup water
  • 2 T Extra Virgin Olive Oil (EVOO)
  • 3 T fresh salsa verde (recipe also on website)
  • For the pork dry rub:
  • ¼ tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 T EVOO (for sautéing onion & garlic)
  • 32 oz carton chicken stock (low sodium)
  • 7 oz can mild green chiles, diced
  • 14.5 oz can black beans, low sodium (drained & rinsed)
  • 14 oz can pinto beans, (drained $ rinsed)
  • 14.5 oz can fire roasted tomatoes, diced
  • 2 ears fresh white corn, kernels cut off cobs
  • ¾ of a white onion, chopped (use other ¼ for pork roast)
  • 3 cloves garlic, chopped
  • ½ small jalapeño, chopped & deseeded
  • 3 limes, juiced
  • 1 cup fresh cilantro, chopped
  • 1 lime for wedges as a garnish
  • ½ cup white wine
  • S&P to taste
  • pepper jack cheese, shredded
  • tortilla chips, crushed
  • 2 green onions, chopped
  • sour cream
  • avocado, sliced thinly
  1. Preheat oven to 325 degrees
  2. In small bowl prepare dry rub by combining cumin, smoked paprika, S&P.
  3. In oven safe dish lined with foil & sprayed with oil, place pork roast (fatter side up), rub both sides with oil and then apply dry rub evenly.
  4. To roast in dish, evenly spread/add diced jalapeño & onion. Add the ¼ cup of water and wine to bottom of dish.
  5. Bake roast uncovered for about 40 minutes.
  6. Spoon some of collected juices over roast, top with the salsa verde and cover with foil to finish cooking.
  7. Roast another 15 minutes & check fattest portion of roast with meat thermometer (you want a temp of between 160-170 degrees).
  8. Continue to roast covered until desired temp is reached (
  1. In large dutch oven on stove, heat 2T EVOO & add chopped onion, garlic, and dash of white wine.
  2. Sauté until tender, stirring frequently (add some of cooking stock as needed).
  3. To the onion mix add diced jalapeño and continue to cook, adding 1T of stock at a time to evenly sauté.
  4. Once onion mix is tender, add canned tomatoes, green chilis & stock, and bring to a slow boil.
  5. Reduce heat, add beans, corn and white wine.
  6. Continue to simmer & add lime juice and cilantro.
  7. Let soup simmer on low for another 20 min, then add pork roast drippings/juices and shredded trimmed meat, add S&P as desired, and continue to simmer for another 20 mins.
  8. Serve soup warm with small dollop of the sour cream, shredded pepper jack cheese, broken tortilla chip pieces, green onion & avocado.
  9. Squeeze a bit of lime juice on top and serve with warm flour or white corn tortillas with butter.

Traditional carnitas, would use a fattier cut of pork, so to impart maximum flavor and make the fat available for frying the meat after it has been roasted through. I went with a leaner cut of meat, a pork shoulder, but one with enough marbled fat not to turn out dry or chewy. Pork roast should be cooked to between 160 and 170 Fahrenheit. I actually left mine in a little too long, and the roast was slightly over 170. Next time I will err closer to 160, as the shredded meat will be going into the hot soup, and cooking slightly further. The reserved pork roast drippings & juices are a great addition into our soup pot, giving us a richer savory flavor, so don’t discard them!! This meal takes longer because you are first making the roast. You could make the roast ahead and reserve drippings, so that this is a quicker weeknight meal, though the soup itself doesn’t take long. Personally, I love making savory soups on fall weekends, when I have a little more time to enjoy being in the kitchen.

This version of tortilla soup wouldn’t be complete without topping with some crisp tortilla pieces, shredded pepper jack cheese, little green onion, & creamy avocado slice. I even added a little dab of cool sour cream into the mix! The broth is rich and flavorful and goes well with warm, white corn tortillas. We add fiber-rich beans and fresh white corn to this as well, which makes it fairly filling, so I didn’t even bother making a side. I love when that’s the case!

So we didn’t end up with classic chicken tortilla, but a tasty variation that I like just as much. If you have a Mexican food craving in the near further, this soup is sure to hit the spot, while still keeping it healthy!

I love love soups like these! I haven’t even had breakfast, but I want this soup! Reply Cancel

Thank you! It turned out pretty tasty, and was very good left over! These types of soups are great because you can add what you have on hand, and make it as spicy as you want easily. There is nothing wrong with soup for breakfast I don’t think:) Enjoy! Reply Cancel

In love with this recipe! Never had tortilla soup with pork but going to try it tonight! Reply Cancel

Hi Jen, Thank you for visiting! I hope you like it, and it turns out tasty! I find the pork roasted version is more work, but I love the flavor it takes on in this soup! Reply Cancel

Looks great! I’ve been craving chicken tortilla soup and I have frozen carnitas in the freezer – thanks for the stunning recipe! Reply Cancel

[…] View Recipe Preparation Instructions […] Reply Cancel

Just made this soup with left-over pork carnitas. I wasn’t sure when to add the diced green chilis to the soup. I didn’t see it in the instructions. So, I left them out, but I wondered if you could let me know when you get a chance. It tastes delicious even without them, but I guess it could have a bit more kick if I had put them in. Thanks! Reply Cancel

I am just seeing this comment now, I never got a notification—I am so very sorry! I hope the soup turned out well for you. Yes, that was my mistake, I accidentally left out the green chilies in the instructions portion (they should have gone in with the tomatoes), so I just updated the recipe online. Sorry for any confusion, thank you! Lyndsy Reply Cancel


South-of-the-Border Tortilla Soup

This family-pleasing tortilla soup comes together quickly with chicken or vegetable broth, black beans, corn kernels and fire-roasted tomatoes. The toppings of homemade tortilla chips, avocado, cilantro, and shredded cheese bring it all together.

Every year when the Oscars roll around, we stay up late to hear the results, but then we wonder, “Why on Earth did we stay up so late? We haven’t seen any of the movies!” This year is no exception … with the exception of Lincoln. I prefer watching my movies from the comfort of my own home, and the movies I often gravitate to are the ones with a foodie theme. Over the years, some of my faves have been Babette’s Feast, Big Night, Eat Drink Man Woman, Food Inc., and my ALL-TIME favorite … Tortilla Soup.

In honor of Oscar night, this month’s Recipe Redux cooking challenge theme was to create a healthy recipe inspired by a favorite food scene or featured dish from any movie. Once I heard about the challenge, Tortilla Soup came immediately to mind … and so did this bean-filled recipe for South-of-the-Border Tortilla Soup, adapted from our second cookbook, No Whine with Dinner.

I had so much fun taking photos of this colorful and nutrient-rich soup!

I grew up in a family of three girls — I’m the “pickle in the middle” — so maybe that’s why I loved Tortilla Soup so much. It’s about a Mexican-American family living in California. The dad is a widower, and his three grown daughters still live under his roof. The dad is a chef, and his elaborate, home-cooked meals always bring the family together. The movie is filled with all sorts of hilarious happenings (which often unfold at the dinner table), though some of the scenes are a bit spicy. Chefs Mary Sue Milliken and Susan Feniger (AKA Too Hot Tamales) worked on the movie set preparing and styling the food.

I made some tweaks to our original recipe. Instead of using a 15-ounce can of tomato sauce, I used a 15-ounce can of super-flavorful Muir Glen Organic 2012 Reserve Fire Roasted Petite Diced Tomatoes. I pureed the tomatoes before adding because my boys don’t like lumps. I added a few pinches of chipotle chili powder, and for the toppings, I tossed in some leftover roasted chicken.


Super Easy Tortilla Soup Recipe

There is a time during the year when you wake up and everything feels different. The days are shorter and your clothes get heavier. There is a certain feeling of joy but also nostalgia.Yes, winter can have that effect on everyone.

However, my need for closeness and warmness usually gets fulfilled with a warm bowl of soup. Ever since I was little my mom would welcome the cold weather with a pot of delicious soup. She would vary the kind every now and then but her favorite to make was Tortilla soup. She has always loved winter, so she would cook it with an unusual enthusiasm. I say unusual because she has never been fond of cooking but the welcoming of the new season made her feel motivated.

Tortilla soup is one of the most popular dishes in Mexico, it has chicken, tortilla chips, avocado, and cheese. It’s practically all courses in one, which makes it the perfect food for when you just want to stay in, rolled up in blankets.

There are so many different ways to make this traditional Mexican dish, every family has their own recipe. The level of spiciness is always up to the person making it.

For today’s recipe I will show you how to make it with Ancho Chile Powder, which is one of the mildest dried chiles in Mexican cuisine but still so full of flavor. Let’s get started


Recipe: Delicious Chicken Tortilla Soup

Hey everyone, welcome to my recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the best Chicken Tortilla Soup recipe here. We also have wide variety of recipes to try.

Before you jump to Chicken Tortilla Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Deciding to eat healthily has incredible benefits and is becoming a more popular way of living. The overall economy is impacted by the number of individuals who suffer from diseases such as hypertension, which is directly linked to poor eating habits. While we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically assume that healthy diets require a lot of work and will significantly alter the way they live and eat. Contrary to that information, people can change their eating habits for the better by making a couple of modest changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most likely buy a lot of items out of habit. As an example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One wholesome alternative that can give you a good start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

As you can see, it’s not hard to start integrating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to chicken tortilla soup recipe. You can have chicken tortilla soup using 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Chicken Tortilla Soup:

  1. Get 1 of Shredded chicken.
  2. Provide 1 can of Diced tomatoes.
  3. Get 1 of Diced onion.
  4. Prepare 1 of Serrano pepper.
  5. You need 1 of as needed Cumin + Chili powder.
  6. Get 3 clove of Garlic.
  7. Take 4 cup of Chicken broth.
  8. Use 1 can of Black beans – rinsed.
  9. Use 4 of unit Tortillas.

Steps to make Chicken Tortilla Soup:

  1. Sautee onion with pepper and spices.
  2. Blend mixture with tomatoes in blender.
  3. Combine with chicken, beans and chicken stock and bring to simmer in pot.
  4. Heat .5 cup oil in skillet and Sautee thin tortilla strips until crispy.
  5. Garnish soup with sour cream, shredded cheese, parsley, limes and tortilla strips.

If you find this Chicken Tortilla Soup recipe useful please share it to your good friends or family, thank you and good luck.


Ingredients

  • 1 teaspoon canola oil
  • 1 large onion, diced (about 1 cup)
  • 2 large jalapeño pepper, seeded and chopped (about 1/2 cup)
  • 2 cups shredded cooked boneless, skinless chicken breast or shredded cooked turkey
  • 1 cup black beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, undrained or 3 small tomatoes, diced
  • 1/2 cup frozen whole kernel corn
  • 1 carton (32 ounces) Swanson® Natural Goodness® Chicken Broth or Chicken Broth or Organic Free-Range Chicken Broth
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice

Tortilla and Tomato Soup

All I need to make tortilla soup (the Mexican equivalent of "Jewish penicillin") is homemade chicken stock, a few pieces of chicken, seasonal vegetables, diced avocado, a lime, some grated cheese, and tortillas. If you don't want to go through the hassle of frying tortillas, buy crispy tortilla chips. This soup is more like a stew and is a meal in itself. If you want to get fancy, make a batch of hot cornbread to serve alongside.

Wine Suggestion: Sauvignon Blanc or Semillon

Ingredients

2 tablespoons vegetable oil
2 large yellow onions, quartered, and thinly sliced
5 cloves garlic, minced
1 whole chicken (3 1/2 pounds), cut into 6 pieces, skin removed
8 cups water
3 large tomatoes, peeled, seeded, and chopped (or substitute 14 oz. high quality canned tomatoes)
3 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon chopped fresh oregano
2 bay leaves
2 to 3 tablespoons fresh lime juice
Salt and freshly ground black pepper
Corn oil for frying the tortillas
5 corn tortillas, cut into 1/4-inch strips
2 ounces mozzarella cheese, coarsely grated
2 ounces Monterey Jack cheese, coarsely grated
1 large avocado, diced
1/4 cup sour cream

Instructions

Heat the oil in a large soup pot over medium heat. Add the onions and cook until soft, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, water, tomatoes, cumin, chili powder, oregano, and bay leaves. Bring to a boil, reduce heat to low and simmer, uncovered, until the chicken is very tender, about 1 hour. Discard the bay leaves. You should have approximately 6 to 7 cups broth remaining. Remove the chicken from the pan. Remove the meat from the bones and discard the bones. Dice and return the chicken to the pot. Season to taste with the lime juice, salt and pepper.

Heat 1/2 inch corn oil in a deep heavy pan to 375°F on a deep-fat thermometer. Add the tortilla strips and cook until crispy, 1 minute. Remove from the pan and drain on paper towels.

To serve, heat the soup until hot. Ladle into bowls and garnish with the mozzarella, Monterey Jack, and avocado. Top with a spoonful of sour cream and the tortillas strips.

Make this recipe?

Post your pic and tag @chefjoanneweir on Instagram.
We would love to see how yours turned out!


Chicken Corn Tortilla Soup

If you&rsquore on the hunt for a dish with some south-of-the-border flavor, then look no further than our chicken corn tortilla soup. Featuring an ample amount of tasty tomatoes, garlic, onion, Cabot Lite50 Sharp Cheddar cheese and tortilla chips, this soup is truly filling and satisfying. It takes minimal effort to make and it&rsquos the perfect recipe to whip up if you&rsquore craving something with a nice, spicy bite. The recipe makes eight servings, and you can prepare it in less than 45 minutes. Feel free to share it on Facebook, Pinterest, Twitter or Instagram.

Ready to learn how to make tortilla soup? The recipe calls for 1.5 pounds of boneless, skinless chicken breasts, chopped onion, garlic, canola oil, chicken broth, white corn, green chilies, corn tortilla chips and six ounces of Cabot Lite50 Sharp Cheddar (grated).

To prepare this dish, you&rsquoll need to place the chicken in a saucepan with water, bring to a gentle simmer and cook until just set in the center. In a separate skillet, cook the onion, garlic and oil, stirring and cooking until the onions are tender and then set aside.

Once the chicken is ready, move it to a separate plate to cool and add the cooking juices to another skillet – in this skillet, add broth and bring to a simmer. Next, add the corn and cook for 5 minutes. Then, add the tomatoes and reserved onion mixture and cook until heated through.

Once that&rsquos done, arrange 8 tortilla chips in each of eight large soup bowls. Shred the cooled chicken and divide among the eight bowls. Ladle the soup over your chips and chicken and top with shredded cheese. Dig in and enjoy!

If you&rsquore interested in another chicken tortilla dish, give our chicken tortilla pie a try. It&rsquos one of our most popular chili recipes! Cabot is a cooperative of over 800 farm families. We work hard to produce our award-winning dairy products. We&rsquod love to hear your feedback on this chicken tortilla soup recipe so, if you have a chance, please rate and review it.

Ingredients

1½ pounds boneless, skinless chicken breasts
4 cups water
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon canola oil
4 cups reduced-sodium canned chicken broth
16 ounces fresh or frozen white corn
1 (10-ounce) can diced tomatoes with green chilies
Corn tortilla chips
6 ounces Cabot Lite50 Sharp Cheddar, grated (about 1½ cups)

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

PLACE chicken breasts and water in a saucepan. Bring to gentle simmer and cook just until set in center.

COMBINE onion, garlic and oil in medium skillet over medium heat cook, stirring, until onions are tender. Set aside.

TRANFER cooked chicken to plate to cool. Strain cooking liquid into another saucepan and add canned broth to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

ARRANGE 8 tortilla chips in each of eight large soup bowls. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken top with grated cheese.


Yummy Tortilla Soup

1 medium onion, chopped
olive oil, as needed
5 gloves garlic, chopped
1 red or orange pepper, chopped
1 1/2 cups frozen corn
1 (14 ounce) can diced tomatoes
2 limes, juiced
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon each salt and pepper
1/2 cup packed, chopped fresh cilantro
1 pound firm tofu or 1/2 pound baked tofu, cut into small pieces (I like baked savory)
2 to 3 cups veggie broth ("No-Chicken Broth" is my favorite), divided
4 corn tortillas, cut into thin strips

1. Saute the onion in olive oil until it sweats, then throw in garlic. When both are fragrant, toss in peppers and corn and some broth so they will cook.
2. When pepper is getting soft, stir in tomatoes, dry seasonings, lime, cilantro, and tofu. Add more broth so nothing will stick to the bottom and stir well.
3. Allow flavors to blend for 5 minutes then add the remaining broth and let simmer for 10 minutes, adjusting liquid and spices as needed.
4. While soup is simmering, cook the tortilla strips: heat some olive oil in a small pan at medium high until it responds to water droplet. Drop in a handful of the strips at a time and stir so all sides get oil. Remove with tongs when they are crispy and getting golden brown.
5. Serve soup topped with tortillas as well as avocado and/or vegan cheese. Que Sopa Sabrosa!
Source of recipe: I made this up.


Watch the video: Τορτίγιες με τόνο


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