Seriously, this Chicken Tortilla soup is amazing! I love it and my whole family loves it and if we had a dog that we gave left overs to, I am sure he would love it. Here’s the most important part, I can say my 100% Mexican mother who is an amazing cook would love it. I must admit though the last time I made it my 5 year old who is a fickle eater, decided that today was the day he didn’t like avocados. As always he scrutinizes each bite so there is no hiding anything. He says “mommy what is this green thing.” I responded “just cilantro.” Then I realized that he was talking about the avocado. I didn’t correct myself and he ate the whole thing. Oh, the little white lies we tell as parents to get our kids to eat. What little white lie have you told to get your child to eat?
Okay, now back to my soup, this little bowl contains all of the goodness of my country. One of the key steps in making Mexican salsa or other recipes that call for tomatoes is roasting them. I can totally tell if the tomatoes have been roasted when tasting salsa, I know I am so talented (he, he, he). It makes all of the difference in the taste, though.
When I make this soup my kitchen is filled with memories and the aroma of my childhood. I can totally see my mom in her little apron flipping the tomatoes, chiles and bell peppers so diligently making sure they don’t burn.
Now go on and make it, I know you want to. You will love it!
The Best Ever Chicken Tortilla Soup -created and made in my cocina (kitchen)
- 1 garlic clove minced
- 1 can of cream of corn
- 1 can of corn drained
- 1 can of diced tomato
- 1 can of hominy drained
- 1 can of green chiles
- 1 can of black beans, not drained
- 1/4cp of cilantro
- 3 tbl corn meal
- 3cps of cubed cooked chicken
- or 2cps of shredded rotisserie chicken recipe here
- 3 cps of chicken broth
- 1 onion, chopped
- 2 tsp chili powder
- 1 tsp dried oregano
- 4 tsp cumin (you can use less but we don’t mess around when it comes to cumin)
- Salt to taste
If you want a kick to it add 2 tsp of Chipotle seasoning.
- 2 tomatoes
- 1 red bell pepper
- 2 garlic cloves
Toppings: ( use all of them or just some but definitely don’t leave out the chips)
- tortilla chips
- Monterrey Jack cheese
- green onions
- sour cream
1. Place tomatoes, whole garlic cloves and red bell over fire on a comal/griddle.
2. Flip until all sides are roasted, brownish. Once it’s done peel off the brownish part off.
2. Puree just until it’s a little bit chunky. You may need to add a little bit of water if using a blender.
1. In a pot heat oil and add, onions, the 1 minced garlic clove until soft. Stir in spices chili powder, oregano, cumin.
2. Add Chicken broth and can of tomatoes, cream of corn, corn, puree, hominy, cornmeal, beans, cilantro and chicken. Simmer for 20min.
3. Top each bowl with tortilla chips ( a must), avocado slices, cheese, cilantro and green onions. Squeeze a lime over it.
Don’t skip the roasting, I promise you won’t regret it! If you are a vegetarian you can still enjoy the goodness and just leave out the meat.