Tortilla Soup

05Posting a recipe is never a bad idea, especially when there’s been “dead air” on this blog. Catching up on work set aside from the holiday break has kept me from writing anything–at least anything worth reading.

This recipe is absolutely one of the best. It is as close to authentic you’ll find north of the border, without hunting down all the native ingredients.

I made it for family visiting recently and they exclaimed, “this is the best soup EVER.”

My hubby asked, “Best tortilla soup ever?”

“No, THE best soup I have EVER had in my life.”

So there you have it.

¡provecho!

(Recipe is for 8; I usually double or triple it.)

INGREDIENTS:

1.5 pounds boneless, skinless chicken breast

1 (15 oz) can crushed tomatoes

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1-2 jalapeños, chopped

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon chili powder

1 cube Knorr tomato bouillon

1/4 teaspoon black pepper

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

Tortilla chips – store bought (Fritos are excellent) or make your own by cutting corn tortillas into strips and frying them in oil

Garnishes to prepare and set on table, to be added by individuals to taste:

Lemons or limes, quartered to squeeze  (bottled juice would work as well), avocados, sour cream, hot sauce, shredded cheese (Mexican variety)

Want muy auténtico?

Add chile pasillo peppers (cut), and chicharron (pork rind) to the garnish gala.

DIRECTIONS:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker, or a large pot on the stove over low heat. Pour in water and chicken broth, and season with chili powder, salt, and pepper. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken breasts, cut into bite sized pieces and return to soup.

Serve by placing crushed tortilla chips in bowl, then ladle soup over chips. Pass around the garnishes, allowing everyone to pile on what they like.

It tastes even better the next day, so be sure to make extra!

Now, ¡ándale!

(Drooling, aren’t you!?)

14 thoughts on “Tortilla Soup

  1. I LOVE tortilla soup, and I will look forward to trying this recipe! (Have to make my own enchilada sauce in Turkey here, so will have to adapt!!!). I’m a Texas girl, and we do love our tortilla soup. Thanks. And you’re right: posting a recipe is never a bad idea!

  2. Wow! This sounds like a winner, and I can’t wait to try it out. God bless you guys on your itinerary!! You are missed here in Mexico. We pray 2013 will be blessed for you in very unique ways. Love, Doris Godwin

  3. Sounds good. I’ll have to try this on a cold, snowy Ohio day! I must say, though, I’ve never seen or heard of tomato bullion.

    1. Andy, for years we would bring a supply of the bouillon up with us, even passing them out as gifts to family members. Last month I found it at Giant Eagle, which was just in time, since I had run out of my personal supply. Knorr also makes the powder Tomato bouillon that comes in a jar. You may find it in an area of Youngstown where a greater population of Latinos live.

    2. Andy, I just now updated the recipe as I had forgotten to list the 15 oz can of tomatoes originally. And BTW, the tomato bouillon is in fact a mixture of tomato and chicken bouillon.

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