So-Tasty Tortilla Soup

Well fall has finally arrived here in Virginia so let’s celebrate with some soup! I’d argue that tortilla soup is the perfect soup on rainy or early fall days. There is something so warming about the nice light broth, veggies and SW flare that tortilla soup brings. We are big fans of spanish style cooking and especially of tortilla soup. This is a great side-dish on taco night, or as the main course when you are looking for a lighter meal.

Ingredients:

3 tbsp Corn Oil
4 small Corn Tortillas – coarsely chopped
4 cloves Garlic
handful of Cilantro – chopped
1 Yellow Onion
1 tbsp Cumin
2 tsp Chili Powder
2 Bay Leaves
1.5 quarts Chicken Broth
2 tsp Salt
pinch of Cayenne Pepper
28 oz. Tomato Puree
2 Chicken Breasts – Cooked and Shredded
Cheddar Cheese – just a pinch for garnish before serving

Directions: 

In a large soup heat oil over medium heat. Add tortillas, garlic and cilantro and cook for about 5 minutes until tortillas are soft. While those are cooking puree the onion (we LOVE using our Magic Bullet for this). Add onion and tomato purees into the soup pot and bring to a boil. Once boiling, stir in: cumin, bay leaves, chicken broth and chili powder. Once this is boiling, reduce the heat and simmer for 30 minutes.  After about 15 minutes add the chicken and then continue simmering for another 15 minutes (30 minutes of simmering, total). Stir-in salt and cayenne pepper to taste, remove bay leaves. Garnish with cheese and dig-in!

Tortilla Soup photo 1 (4) photo 2 (1) photo 4

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