1 cup frozen corn or kernels from two cobs of fresh corn
3 tablespoons chopped cilantro
lime and/or lemon juice
sliced green onions, shredded cheese, chopped avocado
Instructions
Heat oil in a deep pot over high heat and saute four sliced tortillas briefly until crispy. Add garlic, onion and jalapeno and cook two more minutes. Reduce heat to low and add chopped tomatoes, tomato paste, cumin, coriander, salt, cayenne pepper, chipotle and black pepper. Cook slowly for 10 minutes. Add stock, corn, chicken and cilantro, and cook uncovered for 20 to 30 minutes.
Saute the remaining tortilla strips until crisp and set aside to cool. Just before serving, add the juice of one lime or lemon.
Top the soup with green onions, cheese, avocados and tortilla strips.
For creamy tortilla soup, blend all or part of the soup in the blender. The spices are important, but you can vary them to taste. Or try a good quality taco seasoning, but skip the salt.
Originally Submitted
5/25/2009
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