I’ve been meaning to share my recipe for tortilla soup for some time, but then I got “scooped” by Pioneer Woman. Her recipe sounded so good and her pictures looked so yummy, I started to second guess my little recipe. After a bit of hand wringing, I decided to make mine and see if it was as good as I remembered . . . yup, deee-licous!
This recipe has been tweaked here and there and it’s terrific – piquant and flavorful. Add to that, it’s quick enough to make on weeknights.
You are going to love it!
- 2 boneless, skinless chicken breasts cut into cubes
- oil to saute
- 3 or 4 cloves of garlic – diced finely
- 1/2 – 1 tsp cumin
- 1 quart low sodium chicken broth
- 1 small chopped white onion
- 1 cup salsa (I use La Victoria Ranchera which is HOT, but use your favorite)
- 1 cup fresh or frozen corn kernels
- 1 lime (juice and zest)
- diced avocado
- 4 – 12 corn tortillas sliced in thin strips and fried until golden and lightly crisped – remove to a platter and add a pinch of sea salt (I DARE you not to nibble these)
- Shredded Jack cheese or crumbled Cotija cheese
Coat the bottom of a skillet with oil and heat over a medium burner. Saute the cubed chicken for a few minutes to lightly brown.
Add cumin and garlic and saute another minute or two before adding the remaining ingredients.
Bring to a boil, then reduce the heat and simmer for 20-30 minutes until onion is tender and chicken is done.
While the soup is simmering, prepare the toppings.
Ladle soup into bowls and garnish as desired.
Now, play some nice music while you eat – maybe the Gipsy Kings or a little Getz and Gilberto. The conversation stops when you have a bowl of this soup in front of you, and a little background noise is nice to cover the slurping.