I bet you were wondering what I was going to do with the two half consumed roast chickens I had in the fridge. What would anyone do? They would call in the best recipes from their most trusted sources. Chelsea made this for us at girls night 2006 to rave reviews from everyone. Here is her recipe:
TORTILLA SOUP serves 3
2 tbsp olive oil
1 large onion, diced (larger rather than smaller)
6 garlic cloves, minced
3 jalapeno peppers, seeded & chopped
1 tbsp cumin seed
1 cup frozen corn kernels
16 oz low sodium chicken broth
1 can of red kidney beans, rinsed & drained
* 1- 1 1/2 c cooked chicken, shredded
1/3 cup chopped fresh cilantro, packed
I cup grated cheese (or however much you want & any kind of cheese you want)
lime wedges for serving
1. Add olive oil, onion, garlic, jalapeno peppers & cumin to a large pot over med heat. Stir constantly for 5 minutes. Add corn, chicken broth, beans, chicken (*if using), cilantro & juice squeezed from the lime. Bring to a boil, reduce heat & simmer for 10 minutes.
2. Divide soup into bowls & top with equal amounts of grated cheese & tortilla chips. Add a tbsp of sour cream & garnish with a wedge of lime.
Chelsea’s Note: The best way to judge how much broth you want is to just keep adding broth until the soup is to your desired consistency. Personally I prefer less broth so the soup is thick with the other ingredients.
My Notes: Per Chelsea’s recommendation, I added lime juice directly to the soup pot. I also threw in about a cup to a cup and a half of chicken with the beans. I used aged cheddar as our cheese and tostios gold chips, the thick hearty ones. This soup was quicker than anything Rachael Ray throws down. Re-reading the recipe, I thought how can anything this simple be so good? The whole thing comes together in pretty much the amount of time it takes to chop an onion. There’s barely time to set the table while it simmers to your desired consistency. The soup has simmered all day flavor and is hearty and satisfying.