Tuesday, July 22, 2014

Tortilla Soup

It’s summer. Summer and Mexican food go well together, spicy, lime-y, tomatoes, pickled jalapenos, cilantro, ceviche, taco, chips… Even soups are appealing. This is a simple Mexican tortilla summer soup.


Tortilla Soup

  • 1 ts olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 fresh jalapeno, finely diced
  • 2 cups low-sodium chicken broth
  • 1 small can fire roasted diced tomatoes, purreed
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cp fresh or frozen corn
  • 1 summer squash, thinly sliced
  • 1 TB ground cumin
  • 1 ts smoked paprika
  • 1 ts oregano
  • 2 fresh bay leaves
  • 1 chicken breast, boneless and skinless (can be frozen) (optional)
  • Salt and freshly ground black pepper
  • 1/3 cup roughly chopped fresh cilantro leaves

In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the tomatoes, chicken broth, beans, corn and chicken breast into the pot and bring to a boil. Once at a boil lower heat to simmer. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and put back in the pot. Add the fresh cilantro to the pot.

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