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annette's sopa de tortilla

(2 ratings)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

This recipe came from my sister. It is a light, fresh, Chicken tortilla soup with lots of flavor and great spice combinations. If you like Mildly spicy Mexican foods with veggies and rice, this is the dish for you.

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For annette's sopa de tortilla

  • 3 lb
    chicken pieces
  • 4 qt
    water
  • 1 to 2 clove
    garlic
  • 1 tsp
    celery seed
  • 1 tsp
    black peppercorns, whole
  • 1 can
    tomatoes, canned with juice (undrained)
  • 1 lg
    onion, chopped into 1 inch pieces
  • 1 lg
    green pepper cut into 1 inch pieces
  • 3 to 6 sprig
    fresh cilantro or to taste (chopped)
  • 1/2 to 1 tsp
    ground cumin
  • 1/4 to 1/2 tsp
    cayenne pepper (to desired heat level)
  • 1/4 to 1/2 tsp
    ground white pepper
  • 1 pkg
    (10 oz) frozen corn
  • 4
    green onions
  • 1 to 1 1/2 c
    cooked rice
  • 1 Tbsp
    fresh parsley, chopped
  • salt to taste
  • tortilla chips for garnish
  • shredded cheddar for garnish

How To Make annette's sopa de tortilla

  • 1
    Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
  • 2
    In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
  • 3
    Add next 8 ingredients, cover and simmer 30 minutes. Then add corn and green onion and simmer another 10 minutes. Salt to taste.
  • 4
    Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
  • 5
    Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.
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