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Jacqueline Edwards Schuster shared this wonderful recipe with me, that she got from a friend. She says if you would like to make a vegan version, leave out the chicken, and use vegetable broth instead of the chicken broth. This makes enough for a crowd!
Carolyn’s Tortilla Soup
Ingredients: 3 T olive oil 1 ½ medium onions chopped 2 large garlic cloves minced 3 (4 oz) cans green chilies 3 T chili powder 3 t ground cumin powder 2 t dried oregano crumbled 12 C more or less, chicken broth 3 (14 ½ oz) cans diced tomatoes 1 can Rotel 4 C boiled chicken 4 C frozen corn (thawed) I C fresh chopped cilantro Salt and pepper to taste Monterey Jack or Mozzarella cheese, shredded Avocados Tortilla chips
Heat oil in large stock pot over medium low. Add onion and garlic, sauté until soft. Add chilies, chili powder, cumin, and oregano. Stir I to 2 minutes. Pour in tomatoes (with juice) and chicken broth. Bring to a boil. Add chicken, corn and ½ the cilantro. Simmer about 30 minutes. Taste for seasoning. Just before serving, add the remaining cilantro.
To serve: put cheese in the bottom of bowl, add soup and garnish with fresh lime juice, avocado slices, and tortilla chips.
Notes: When cooking the chicken, salt the water heavily, it makes for tastier chicken and much better broth. Allowing your chicken to soak in the broth will also will also make for better soup. Homemade broth is the key. If you have boys that think soup must have potatoes, put those in with the chicken. (Serves about 15)