First time I heard of tortilla soup I thought tortilla soup was honesty based on tortillas, and did not sound like anything I wanted to try. (When I grew up in Sweden there weren’t a lot of Mexican restaurantsJ) But then when I was served this soup for the first time I love it. It had a spicy tomato base, with chicken, corn, cilantro and fresh hot tortilla chip. It was just a cup of goodies. So I ended up doing some research on tortilla soups and there are kinds of version on it, some are just a broth base, some have tomatoes, some do not, and some serve with lime and avocado, and some serve with tortillas in the soup and some serve with tortilla garnish. It is really up to you of what goodies you like. This is my favorite version of it.
I made this soup last weekend hoping it would last for a few days and it was gone the first night, tell you how much my husband enjoyed it. What is your version of this soup?
Yields: 4-6 serving | Cook Time: 30 minutes
4 (6-inch) corn tortillas, preferably a little old and dried out
1 tbsp of vegetable oil
1 large onion chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 medium jalapeño chili chopped OR 2 tsp chili powder (Depending on the hotness and flavor desired)
1 tbsp of chopped fresh cilantro
1 tsp salt
1 tsp black pepper
2 tsp cumin
4 cups chicken stock (my version is a little spicier)
1 bay leaf
1 cup corn
2 cups shredded cooked chicken
1/2 cup (2 oz) shredded mild cheddar
Preheat the oven to 300F. Cut the tortillas into match stickers. Place them in an even layer on a baking sheet and toast in the oven, about 15 minutes. Set aside for garnish.
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, 5-6 minutes. Add the tomatoes and continue to cook, 3 minutes. Add the cilantro, chili powder/jalapeno, salt, pepper, cumin and cook for another 2 minutes.
Add the broth, corn and bay leaf. Stir well, bring the soup to a simmer and cook for about 20 minutes.
Serve the soups in heated bowl, add shredded chicken, cheddar cheese, and top with tortilla strips.
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