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
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
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.