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Easy Tortilla Soup

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As the rain in San Francisco continues to pathetically drag on (if it’s going to rain, could we at least have an exciting downpour?), I continue to make soupy dinners. On the menu tonight is Chicken Tortilla Soup. I originally made this recipe with my dear friend and “sister”, who shall be known as Miss White, a few months ago before a screening of my favorite song-and-dance movie. I don’t recall where Miss White got the recipe from, but she emailed me the content. Thanks to Gmail, I searched “tortilla soup” and found it!

Tortilla soup is actually a very basic dish, and can be easily tweaked by any modern cook to his or her liking. But here is what I suggest:

Easy Chicken Tortilla Soup (serves 6-8)

  • 2-3 large boneless skinless chicken breasts*, cubedcubed chicken
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp cumin
  • three 14.5 oz cans of chicken broth
  • 1 bag of frozen sweet corn
  • 2 small yellow onions, diced
  • 1 tsp paprika
  • juice of 2 lemons
  • 3 coups of your favorite chunky salsa**
  • salt and pepper to taste
  • Tobasco sauce (or other hot sauce) to taste
  • tortilla chips
  • shredded Mexican blend cheese, or Monterey jack
  • 2 avocados, diced

*I used a pack of 4  thin sliced breast fillets because they’re easier to cut and are more lean

**I used a whole jar of mild chunky salsa, and half a jar of medium chunky salsa (of the same brand)

Heat oil in a large pot over a medium flame. Add the chicken and cook for about 5 minutes, sautéing occasionally. Add garlic and cumin and continue to sauté for about a minute. Then add remaining ingredients and stir to combine. Lower heat and continue to cook for 30 minutes to an hour, stirring occasionally.

tortilla soup

When serving, top with crumbled tortilla strips, shredded cheese and diced avocado. Yum! This soup has tons of flavor and texture, and you can easily make it more or less spicy, or add other garnishes like cilantro and sour cream (or Greek yogurt). And the leftovers will last a couple of days. Perfect for a cheap, easy winter meal.

photo 4

I’ve had my fair share of wine the last few weeks, so skipped the booze tonight. But I would recommend this soup with a Spanish wine like Rioja – though, I would probably prefer a Cervesa.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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