Recipe

Tortilla Soup Recipe

	Reginnia0221 / All my dishes 2 years ago Great comfort food for any time! Great for light meal planning. Prep:45m Cook:30m Servings:46	Reginnia022
	tortilla soup easy inexpensive

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Fans

sunny

Ingredients

1 can (14-1/2 ounces) diced tomatoes, drained

(I prefer to use Hernandez salsa in a can instead of diced tomatoes- it gives it an extra kick)

1 serrano pepper, seeded and chopped

Corn tortillas (cut into 1/4-inch strips then fried)

1/2 cup finely chopped onion

2 garlic cloves, minced

6 cups chicken broth

1-1/2 cups corn

3/4 cup shredded cooked chicken (more if desired)

1 tablespoon minced fresh epazote or 1 teaspoon dried epazote

1 tablespoon lime juice

Cubed avocado

Lime wedges

White Mexican melting cheese (as desired)

Directions

Place tomatoes, serrano pepper, onion, garlic and epazote into a blender.

Blend until smooth.

Place into a large pan with chicken broth, corn, chicken, and lime juice. Boil and season with salt to taste.

Take tortilla strips and fry until golden brown/ crunchy.

Pour the soup into a bowl and top with avocado,cheese, and tortilla strips. Serve with lime wedges on the side (for added taste).

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Comments

sunny 1 year, 12 months ago said:
Love tortilla soup.

mrmonkmonks 1 year, 6 months ago said:
I haven't tried this particular recipe yet, but aside from not using fresh ingredients sautéed together, as we would have done in Mexico, this recipe sounds very similar to Sopa Azteca, or Aztec Soup. For those who want a milder version, you can make this same soup, omitting the jalapeño. You can also omit the corn and chicken for a lighter, but still delicious, version of tortilla soup. For those who don't know what epazote is, it is an herb that grows easily in most places in Mexico but which is difficult to find in many areas of the U.S., where it's not as popular. Don't worry about it. Leaving out the epazote will not hurt this dish.

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