Adapted from: http://www.grouprecipes.com/19742/the-best-tortilla-soup-houston-junior-league.html
Mom made this all the time growing up in Houston, and it's the ultimate comfort food (and amazing use of left overs after a Dia de los Muertos themed party). Used leftover tortillas, chicken, beans, and cru d'ete platter for latest batch. Could also see corn and any other leftover veggies working.
Ingredients
- 8-9 garlic cloves
- 3 small onions, chopped
- celery, chopped
- carrots, chopped
- bell pepper, chopped
- ~10 corn tortillas, chopped
- black beans, ~1 cup
- cooked chicken, ~2 cups**
- 1.5 pints of cherry tomatoes (or 1 can of diced tomatoes)
- ~4 tbsp cumin
- ~3 tbsp chili powder
- 3 bay leaves
- 8 cups chicken stock (I use better than bouillon paste and think it's the tastiest)**
- ~1 tbsp cayenne
- salt/pepper
Garnish
- MUST: lime juice (at least 1 half a lime per bowl)
- cilantro*
- sour cream**
- avocado
- shredded cheese**
- crumbled tortilla chips
Instructions
- In large soup pan / dutch oven, saute garlic, onions, celery in olive oil until softened (~5-10 min)
- Add corn tortillas, remaining vegetables (but not tomatoes), saute (~5 minutes)
- Add tomatoes, spices, chicken, and chicken stock. Bring to a boil.
- Once boiling, add cayenne and seasoning and reduce to simmer. Simmer for at least 1 hour... or until dinner. I like the tortilla to disintegrate a bit which takes some time.
- Makes plenty for 8 people or freeze the leftovers!
*I like leaving the cilantro out until garnish - it gets wilted and I don't think its needed for flavoring.
** Can easily be made vegan with vegetable stock and no chicken; would amp up the veggies and black beans / corn more! It's already gluten free (as long as you're using corn tortillas with no wheat flour).
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