Chicken Tortilla Soup

November 6, 2010

I lived in Southern California for about 15 years and during that time, I fell in love with some of the most fantastic Mexican food out there.  I even became pretty good at cooking Mexican food.  Since, I am in Southern California right now, how fitting for me to warm up my East Coast friends with this yummy soup.  I won’t mention that the sunshine is glorious and it is about 80 right now.

TORTILLA SOUP–A Tilly’s Nest Original of a Traditional Mexican Classic

Ingredients:

3 tbsp olive oil
1 cup frozen corn
7 Jalapeno pepper rings (the kind you put on nachos in the glass jar)–diced  Add more if you like spice
1 medium onion–diced
2 cloves of garlic–minced
2 teaspoons cumin
1 large ripe tomato diced
4 cups chicken broth
1 cup cooked chicken–cut into bite size pieces, I use left over rotisserie chicken
1 cup tortilla chips–smashed into small pieces
1/4 cup fresh cilantro–chopped (omit if you do not like it, it is not essential)
salt and pepper to taste
shredded cheddar cheese
avocado slices
salsa
sour cream

Preparation:

1.  In a large stock pot over medium heat, saute the garlic, onions, corn and jalapenos in the the olive oil for about 7 minutes.  Do not brown them.

2.  Add chicken, cumin and tomato and let cook for 2 more minutes.

3.   Next add chicken broth, cilantro and tortilla chips.

4.  Simmer on low for 30 minutes.  Serve garnished with a cheese, a few whole tortilla chips, a spoonful of salsa, avocado slices and a dollop of sour cream.

I usually accompany this soup with a garden salad.

 

Share on facebook
Share on twitter
Share on pinterest
Share on google
Share on email

Melissa

Hello friends, welcome! Follow along on our chicken, beekeeping, gardening, crafting and cooking adventures from Cape Cod.

RELATED POSTS

WRITE A COMMENT

Leave a Comment

About me

Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.