I love tortilla soup, but there are MANY variations and finding the one that you like can take years of hard work:) I like a more broth based soup with lots of vegetables.
A classic recipe that my dear friend gave to me. I normally make a large batch and freeze half.
- 1/4 cup vegetable oil
- 4 yellow corn tortillas, chopped very small
- 2 large garlic cloves, minced
- 1 bunch cilantro, chopped
- 1 medium onion, roughly chopped
- 1 (28oz) can diced tomatoes
- 1 1/2 Tablespoons cumin
- 1 Tablespoon chili powder
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 3 cups water
- 2 large chicken breasts, cut into small bite sized pieces
- 1 large zucchini, diced
- 1 cup corn (fresh off the cob or from a can, drained and rinsed)
- 1 teaspoon Kosher salt
- Shredded Cheddar Cheese, for garnish
- Sour Cream, for garnish
- 1 Avocado, chopped, for garnish
In a food processor or blender, puree onion and garlic until it forms a consistency of applesauce.
In a large stock pot heat oil over medium heat. Add the tortilla pieces. Let them saute for a couple minutes then add the onion mixture and cilantro. Saute for another 3-5 minutes.
Stir in the tomatoes and add the cumin, chili powder, bay leaf, cayenne, chicken stock and water.
Let the mixture come to a boil and add the chicken pieces. Turn down the heat to medium and let the chicken cook through, about 5-10 minutes.
Add zucchini and corn and season with salt and pepper. Let soup simmer for about 30 minutes. Remove bay leaf and serve with shredded cheddar cheese, sour cream and avocado if you like.
** Thank you Brittany Crow for this wonderful recipe