tortilla soup

(1 rating)
Recipe by
Susan Finlayson
Contra Costa, CA

I found this recipe online and while the orginal was pretty good of course I had to tweek it to make it even better! I get rave reviews every time I serve it! I am always asked for the recipe! Its very easy! I use all fresh ingredients when I make it but you can use canned or frozen for some of it! This is such a great recipe as it is very easy to adjust to your taste. I actually throw in a whole cooked and shredded chicken with a little extra broth. You can use canned tomatoes and I have used canned stewed tomatoes.I have used canned or frozen corn. I don't care for cilantro so I don't u

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 20 Min

Ingredients For tortilla soup

  • 1 c
    chopped onion
  • 4 clove
    garlic, minced
  • 3-5
    anaheim or poblano chili peppers, seeded and chopped
  • 2 Tbsp
    cooking oil
  • 1 1/2 c
    fresh-cut corn kernels (about 3 ears)
  • 3 md
    tomatoes, chopped
  • 1 1/2 c
    coarsely shredded cooked chicken
  • 2 c
    coarsely crushed tortilla chips
  • 1 c
    shredded monterey jack cheese (4 ounces)
  • lime wedges, fresh cilantro scrips, tortilla chips, all optional
  • 1/2 tsp
    red pepper flakes, or more depending on your taste buds
  • 1 Tbsp
    cumin seeds

How To Make tortilla soup

  • 1
    In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling, reduce heat. Simmer, covered for 10 minutes.
  • 2
    To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

Categories & Tags for Tortilla Soup:

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