If you LOVE Mexican food like I do, you’ll love this recipe. This is the easiest soup recipe I have EVER made and it is so delicious! Takes under 15 minutes and the flavor is FANTASTIC!
I got the recipe from my friend Gina and modified it. I used both the light and dark meat from the rotisserie chicken (1/2 cup per cup of broth) because that’s the way I always had it in Mexico along with fresh tomatoes and jalapeno chilies, fresh corn, cheddar and colby jack cheese and a little more avocado.
Honestly, this soup reminded me of the one that I use to get fresh from my favorite little woman in the Tonola market on Saturday morning.
Enjoy!
P.S. Mark this as one of my all time favorite easy recipes.
Tortilla Chicken Soup: serves 4
1 tsp. canola oil
2 garlic cloves, minced
1 T. chili powder
2 tsp. ground cumin
4 c. FF chicken broth (32 oz box)
2 c. cooked, chicken – both dark and white meat from a rotisserie chicken
1 c. fresh corn
2 fresh tomatoes, sliced thin
1 fresh, whole green chili,sliced thin
Juice of 1 fresh lime
1/2 c. baked tortilla chips, crushed
1/4 c. shredded Cheddar and Colby Jack Mexican mix cheese
1/4 c. chopped fresh cilantro
1 c. diced, peeled avocado
Heat in a large saucepan. Add the oil. Add garlic, chili powder and cumin. Cook one minute. Add the next four ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Add lime juice and salt to taste. Ladle into four bowls. Top with chips, cheese, cilantro and avocado.
Bon Appetit!