For me and my family, soup is always a good go to comfort food. I can eat soup any time of the year while others only like it during the cold weather months. The type of soup I eat may depend on the time of year. I like thick creamy soups when the weather is cold and lighter soups like Chicken Corn Chowder when the weather is warm.
Some of the soups I create are based on what is in season at the time I have a desire to make a big pot of soup. Tortilla soup, I think, is one you can make any time of the year because is light yet filling. In the summer, you can use corn fresh off the cob or carrots out of your own garden. In the winter, you can use canned corn and you can still get fresh carrots from the grocer.
Soups like any other dish can be dressed up or dressed down. The first time I made Tortilla Soup I dressed it up by adding chicken to turn it into a meal. On other occasions I have used only beans and vegetables in the soup so that it was more of an appetizer or side dish.
However you decide to make Tortilla soup, I am sure you will find it full of flavor if you follow my basic recipe. Top it off with homemade cheese tortilla strips and you will definitely have another winning dish to add to your cooking repertoire.
1 lb cooked chicken breast cubed
1 medium jalapeno pepper seeded and diced
1 14 oz can corn drained
2 14 oz cans black beans rinsed
1 14 oz diced tomatoes
1 12 oz container of fresh salsa (hot or mild)
3 cups chicken broth
1 cup water
1 tsp salt
1 tbsp tomato paste
1 tbsp fajita seasoning
½ medium white onion diced
½ medium red onion diced
½ tsp ground black pepper
½ tsp Adobo seasoning
½ tsp cumin
½ tsp parsley
Place all ingredients in a large pot and cook on medium high heat for 30 minutes. Reduce heat to medium and simmer for 30 more minutes. Turn off heat. Top with mozzarella cheese, pepper jack cheese or toasted sliced tortilla strips.