A Soup-er Favorite!
How long has it been since you enjoyed a delicious bowl of tortilla soup? I forgot how full of flavor a nice bowl of this soup could be, until I was recently and pleasantly reminded! Of course, I had to make some myself! A 🌶 spicy and tasty soup, filled with grilled 🌽 corn and 🐔chicken. It’s easy to make and you can control the 🌡 temperature to satisfy your personal heat index. You can take the heat from zero to 100 in one easy step.
I was looking forward to making a dinner that would give us plenty of left overs for a hectic week. I love a few nights when I can take something out and heat it up. No one is disappointed when it’s a tortilla soup. If you’re looking to cut down on calories, this soup is perfect, just select different “add-ons” for toppers. If a heartier version is what you’re after, add grated 🧀 cheddar cheese and big bites of chopped 🥑 avocado. But honestly, this soup is so good, you really just need another squeeze of 🍈 lime, a sprinkling of fresh 🌱cilantro and always a few crispy tortilla chips!
Get Your Fire 🔥 Roast On
As our garden begins to wane for the year, I was lucky enough to still have some nice homegrown 🍅 tomatoes. If you don’t, store bought will work just fine. This recipe is so flexible that any ingredient I use that is fresh, can be substituted for canned versions or even frozen.
Start with a couple fresh ears of 🌽 corn and about 6 whole 🍅 tomatoes. I also used a handful of my “Lemon Tomatoes”. They’re a version of cherry tomatoes, but they are a little tart and bright yellow in color. You can use a variety of fresh tomatoes you have on hand or, substitute the corn for frozen and the tomatoes for canned whole tomatoes or canned fire roasted tomatoes.
Line a baking sheet with parchment or foil and lightly oil and salt the corn cobs, and tomatoes.
Put them into the broiler for a few minutes each side. You want the tomatoes to start to burst and the corn should be getting a little charred. Turn corn every 1-2 minutes and check frequently. Don’t let the corn burn (although a little burn won’t hurt a thing, in this soup!). Remove from the oven and let the veggies cool. If you’re substituting canned tomatoes, use 1 14.5 ounce can whole tomatoes and 1 15 ounce can fire roasted chopped tomatoes. If you’re using frozen corn, use 3 cups in place of fresh.
Chopped
Chop one large onion and mince about 5 cloves of garlic, set aside. Once the 🌽 corn has cooled enough to handle, remove the kernels with a knife, discard the cobs. The whole tomatoes will be very soft, so gently remove the cores with a knife and discard.
Are You 🐓 Chicken?
If you’re like me, a little chicken tortilla soup is delicioso! If you want to keep this vegetarian, just skip the chicken portion of the recipe and use the vegetable broth instead of chicken! Or for a tasty twist, leave out the chicken then top with some 🍤 grilled shrimp before serving.
Clean 2 large boneless half breasts of chicken and pat dry. Brush each with vegetable or olive oil. Into a small bowl, add 2 teaspoons ground cumin, 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle the spices over the chicken on both sides. Over medium high heat, heat a large heavy bottomed dutch oven or pot, add 1 tablespoon olive or vegetable oil. Once the pan is hot, then add the chicken. Add any of the remaining spices over the top of the chicken. Brown on each side, about 3 minutes per side.
Remove from the pan and let the chicken rest on a plate. Once rested, either shred the chicken or chop into 1 inch pieces, set aside.
Spice It Up (Or Go Low Key)
Add 1 tablespoon more olive oil or vegetable oil to the pot and then add the onion and the garlic. To help deglaze the pan, add 1 tablespoon vinegar and let the onion and garlic cook about 4 minutes. Add 3 tablespoons ground cumin, 2 tablespoons chili powder and 1 tablespoons either sugar or honey and stir. Cook another 2 minutes. Next, add the roasted tomatoes, and a whole can of chopped fire roasted chilies. (Note the heat range is from zero to HOT! and choose the can that’s right for you!
Or if you prefer to use fresh peppers, select from jalapeno to Serrano. Roast along with the veggies, then chop and add to the soup. Jalapeno is generally low heat, and the Serrano is HOT! Pablano will add nice flavor without much heat). Add 1 tablespoon tomato paste, 6 cups chicken or vegetable broth and mix well. Bring the mixture to a boil.
Next, add the corn and the chicken. Make sure to add back any of the resting juices of the chicken too. Let the soup cook on low, about 30 minutes.
Add the juice of two limes, about 1/4 cups juice and 1/4 cup freshly chopped cilantro. Next, taste for seasoning and adjust with salt and or pepper.
The Topper for Tortilla Soup!
Choose your toppers! Chopped 🥑avocado, fresh 🍈 lime wedges, 🧀 cheddar cheese, sour cream, tortilla strips, freshly chopped cilantro, shrimp…….you name it, there are no rules. I used a little freshly chopped cilantro, avocado, tortilla strips, cheddar cheese and lime! Have a little taste of south of the border and make this the way you like it! Enjoy!
Ingredients
- 3 tablespoons plus 2 teaspoons olive oil or vegetable oil, divided
- 2 boneless, skinless half breasts of chicken (10-12 ounces)
- 2 ears of corn, shucked
- 6 large whole tomatoes or 8 Roma tomatoes
- 1 cup cherry tomatoes
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 can whole or chopped fire roasted green chili (check for heat level), chopped
- 2 teaspoons plus 3 tablespoons cumin powder, divided
- 2 teaspoons plus 2 tablespoons chili powder, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar or honey
- 1 tablespoon tomato paste
- 6 cups chicken or vegetable broth
- 2 limes plus more for serving
- 1/4 cup freshly chopped cilantro plus more for garnish
- tortilla strips or chips
Optional Garnish
- chopped avocado, Sour cream, grilled shrimp, cheddar cheese, chopped spring onion
Instructions
- Line a baking sheet with parchment or foil and lightly oil (about 1 tablespoon total) and salt the corn cobs, and tomatoes. Broil on high until the tomatoes start to blister and the corn starts to char. Turn corn frequently to color on all sides. Turn corn every 1-2 minutes and check frequently, careful not to burn the corn. Remove from the oven and let the veggies cool.
- Chop one large onion and mince 5 cloves of garlic, set aside. Once the corn has cooled enough to handle, remove the kernels with a knife, discard the cobs. The whole tomatoes will be very soft, so gently remove the cores with a knife and discard.
- Clean 2 large boneless half breasts of chicken and pat dry. Brush each with 1 teaspoon vegetable or olive oil. Into a small bowl, add 2 teaspoons ground cumin, 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle the spices over the chicken on both sides. Over medium high heat, heat a large heavy bottomed dutch oven or pot, add 1 tablespoon olive or vegetable oil. Once the pan is hot, then add the chicken. Add any of the remaining spices over the top of the chicken. Brown on each side, about 3 minutes per side. Remove from the pan and let the chicken rest on a plate. Once rested, either shred the chicken or chop into 1 inch pieces, set aside.
- Add 1 tablespoon more olive oil or vegetable oil to the pot and then add the onion and the garlic. To help deglaze the pan, add 1 tablespoon vinegar and let the onion and garlic cook about 4 minutes. Add 3 tablespoons ground cumin, 2 tablespoons chili powder and 1 tablespoons either sugar or honey, 1 teaspoon salt and 1/2 teaspoon ground black pepper and stir. Cook another 2 minutes. Next, add the roasted tomatoes, and a whole can of chopped fire roasted chili's. (Note the heat range is from zero to HOT! and choose the can that's right for you!). Add 1 tablespoon tomato paste, 6 cups chicken or vegetable broth and mix well. Bring the mixture to a boil.
- Next, add the corn and the chicken. Make sure to add back any of the resting juices of the chicken too. Let the soup cook on low, about 30 minutes.
- Add the juice of two limes and 1/4 cup freshly chopped cilantro. Next, taste for seasoning and adjust with salt and or pepper.
Topping the soup
- Select any or all of the following: Chopped avocado, fresh lime wedges, cheddar cheese, sour cream, tortilla strips, freshly chopped cilantro, grilled shrimp.
Recipe from Karen Harris https://www.bittersaltysoursweet.com
