Tuesday, October 25, 2011

Tasty Tortilla Soup

Tortilla soup is a staple for the winter. Unfortunately, I feel like it is never going to be winter here considering it was almost 90 degrees yesterday. I like to make this soup a day ahead of time because it is always more flavorful the next day!
1 1/2 cups carrot, diced
1 1/2 cups celery, diced
1 cup white onion, diced
4 cloves garlic or 2 tsp minced garlic
2 tbsp olive oil
1 rotisserie chicken with skin removed and pulled into pieces
5 (14 ounce cans) chicken broth (always have extra cans available in case more is needed)
***If you use reduced sodium chicken broth make sure to taste the soup before serving. You may need to add more salt.
2 (15 ounce) cans diced tomatoes (plain or with green pepper and celery)-(USE LIQUID)
2 (10 ounce) cans mild Rotel tomatoes & chilis, diced (USE LIQUID)
2 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander (this makes it delicious!)
1 small bunch of cilantro (flowers only)
1 can of black beans, rinsed
2 cups of whole kernel frozen corn (will thaw in the soup)
For Garnish
Baked scoop tortilla chips
1/3 fat Monterrey Jack cheese
In a large pot, saute the first 5 ingredients (carrots, celery, onion, garlic, olive oil) until tender which takes about 10 minutes.
Add the rest of the ingredients and bring to a boil. Simmer under a low boil for at least 30 minutes.
Stir occasionally to keep from sticking.
Garnish with the shredded Monterrey Jack cheese and crunched tortilla chips. You can also add guacamole if you so desire.
This recipe makes a lot of soup so I like to freeze the leftovers. You can also serve this soup with tamales and mexican rice. YUM! Pin It


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