A Month of Soups: Tortilla Soup

This is a soup I have made for years. When we have visitors in Arizona for the first time, it’s for sure on the menu at some point. I am a wimp when it comes to heat in Southwest cuisine. I love to savor all the flavors, not be overpowered by chilies. Remember the cumin adds some heat, too.

So, knowing that, try this as written being aware you can always add more heat. I use Macayo’s diced chilies, but you could use jalapeños or others that are hotter.

Tortilla Soup (serves ~6)

4 T butter

1 lg onion, chopped

3 carrots, diced

6 ribs celery, diced

4 cloves garlic, minced

1 can (14 oz) diced tomatoes

6 cups chicken broth

4 oz can diced chilies

1½ t cumin

1 t pepper

1# cooked, boneless chicken breasts or leftover chicken, diced

2 T lime juice

tortilla chips

6-12 cilantro stems

sour cream

avocado, diced

Monterey Jack cheese, shredded

In large pot, sauté onions in butter until translucent. Add carrots and celery and cook until they give slightly. Add garlic and stir for 2 minutes. Add tomatoes, chicken broth, and chilies. Stir well. Add cumin and pepper. Stir and add in chicken.

Cook for 30 minutes at a slow simmer. When done, add in lime juice. Prepare bowls with tortilla chips in the bottom. Pour soup over the chips. Garnish with cilantro stems, sour cream, avocado, and cheese.

DH”s Rating: 5 Tongues Up! This soup is a family favorite! Make it one for yours, too. Delicious AND easy!