After my birthday, late August, and there is just a slight bit of a nip in the air. Yes, I can feel it (sorry.)
Fall is coming. And so is soup weather!
Today I am thinking about one of my favorite soups to make. And I’m getting a hankering.
How about you? What do you think of when you feel Fall coming on?
Chicken Tortilla Soup
- 8 cups chicken stock
- Juice of 1/2 lime
- 2 – 14 ounce cans diced tomatoes, undrained
- 1 jalapeno pepper, finely minced w/seeds
- 2 – 4 ounce cans mild green chiles, undrained
- 2 cloves chopped garlic
- 4 green onions, chopped
- 1 medium carrot, finely minced
- 1 1/2 cups corn kernels, frozen, fresh, or 1 can drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon hot sauce
- 1/2 whole cooked chicken, shredded
- 1/2 teaspoon ground black pepper
- Salt to taste
- Vegetable oil
- 1 package – 6 inch corn tortillas cut into strips about ½-inch wide
- Shredded Mexican cheese
- Chopped cilantro
- Lime wedges
- Diced avocado
- Sour cream
Simmer stock with tomatoes, lime juice, jalapeno, green chiles, garlic, green onion, carrot, corn, spices and hot sauce for 1 hour.
Add chicken (I use the meat of a rotisserie chicken from the deli at the grocery store, but you could use any leftover chicken you have on hand) and simmer for another 15 minutes.
Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.)
Fry tortilla strips in small batches until crispy – a few seconds for each batch.
Serve with toppings on the side: shredded Mexican cheese, chopped cilantro, lime wedges, diced avocado, sour cream and crispy tortilla strips.