I thought this tortilla soup recipe would be a good one to share with the temperatures now dipping and with us having a big wind storm here on the West Coast the last couple of days. Healthy comfort foods are in full effect in our house. I’ve been baking more (see my pumpkin loaf recipe here) and making hearty meals like casseroles, roasted veggies, and soups. I love the smell of something cooking. Spices can fill a kitchen and add instant warmth to a home. With us leaving on vacation this week, I’ve been trying to use up what we have in our fridge so nothing goes to waste. This recipe is perfect for when you have some left over chicken to use up.
We eat a lot of soup in this house. It’s an absolute staple. One of my most favourite meals to make is my homemade tortilla soup. I found a recipe online several years back which I tweaked to make my own. For example, I had potatoes to my soup. Probably not the most traditional tortilla soup, but damn it’s good! If you’re scrambling for something to make for dinner tonight, or just want to make something new, give this one a try. It will not disappoint!
Tortilla Soup Recipe:
- 2-3 (6 inch) corn tortillas (lightly toasted) or corn chips work too
- 1/4 cup olive oil
- 1/2 cup chopped onion
- 2 cloves of garlic, finely chopped
- 1 medium jalapeno pepper, seeded, veins removed, chopped
- 4 cups chicken broth
- 1 can diced tomatoes undrained
- 1/2 teaspoon course salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 1/2 cups shredded cooked chicken
- 1 ripe avacado
- 1 can of corn niblets
- 2 large potatoes
- 1/2 cup shredded cheddar cheese
- chopped fresh cilantro
- sour cream
- Add chopped onions into a hot pan with olive oil, cook 2 minutes, stirring frequently. Add the chopped jalapeno and cook for 2-3 minutes more, until the onion and jalapeno have softened. Add the garlic and cook for 1 minute more.
- Add the broth, tomatoes, and salt. Increase the heat and cook on high until the soup begins to boil. Then reduce heat and simmer over low heat for 15 minutes.
- Add in the chicken, potatoes, and corn. Cook for about 20-30 minutes or until the ingredients are cooked through.
- To serve…cut, peel, and cut the avocado into large cubes. Slice the toasted tortillas into strips. Ladle the soup into bowls of your choosing. Top with cheese, avocado, a dollop of sour cream, cilantro, and tortilla strips.
Serves: 4 Enjoy!