Tortilla Soup

Well, it officially feels like fall.  I say this every year but as selfish as it sounds, the second I’m back to work in September I’m ready for the cool weather.  I mean seriously,  if I’m going to be trapped in a building without A.C,  I’m crossing my fingers for sweater weather… don’t hate me too much! Just think of the sweaters, denim, BOOTS, scarves, coats… ah, see?! When you think of it like that, fall really is the best season!

 

With the cool temperatures comes a shift in my cooking.  Salads and BBQ take a back seat to soup. I grew up with my mom and grandma always making the most delicious homemade soups, so the thought of canned or bought soup makes me cringe!! I have come to notice that many people are intimidated by the thought of making homemade soup, which is crazy to me…It is seriously SO easy!

Let me share one of my favourite soups- it is hearty, easy, and has a tonne of kick!!

Spicy Tortilla Soup

Ingredients:

Homemade Tortilla Chips (optional)

  • 5 corn tortillas
  • 1/4 cup canola oil (for frying the tortilla chips)
  • salt for seasoning

Soup:

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can niblet corn
  • 1 can drained and rinsed black beans
  • 1/2 jar of pickled jalapenos (less or more depending on how spicy you want it!)
  • 4 cups chicken broth – I like to buy the ready to go rotisserie chickens #boomdone
  • 1 can (14.5 oz) diced tomatoes, undrained (I prefer Almers Accents black pepper flavor)
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1 1/2 cups shredded cooked chicken

Toppings:

  • 1 ripe avocado
  • 1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges
  • scoop of sour cream
  • tortilla chips (bought or homemade, depending on how you’re feeling!)

Instructions:

Tortilla chips- go to the store and buy chips OR if you’re feeling like an eager beaver make your own. It’s actually not that hard, I promise!

If your tortillas are on the old ish side that’s perfect.  Cut them in half and then cut the halves into 1/4-inch wide strips.  Fry them in oil until they’re crisp.  Remove from pan and dab off excess oil, season with salt.  If your tortillas are fresh I suggest baking them in the oven for about 10-15 minutes at 200°F. Set aside and use for garnish.

In a large pot saute, saute onions in 2 tablespoons of olive oil, cook 2 minutes stirring frequently.  Add the chopped jalapenos, cook for about 2 more minutes, then add the garlic and cook for about 30 seconds.  WOW, I sound so bossy. You could likely throw it all in a pot at the same time and it would be fine… this is just how I like do it, because I’m inefficient like that.

Add the chicken broth, canned  tomatoes, drained black beans, corn, salt and pepper. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.

Garnish! THIS IS THE MOST IMPORTANT PART AND TAKES THE SOUP FROM A 6 TO A SOLID 10!! Ah, sorry I yelled  but I swear do not skip out on the garnishes for this soup you’ll be annoyed that I made you try this because you won’t be impressed… but hey, who’s fault will it be, I told you!!

So, like I was saying, garnish with sliced avocado, cheese, a squeezed lime wedge, tortilla chips, cilantro (or parsley) and a dollop of sour cream (or greek yogurt if you’re healthy like that) and TA-DA!!!! You’re all done!

Enjoy my loves!

 

 

 

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