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Tortilla Soup
| 02/21/2008 - 20:48 | 0 Comments
COURSE
Soup
SERVES
4
COUNTRY/REGION
Mexico
PREP TIME
0:45
DESCRIPTION:
This is the type of soup that you just know started out as a way for a thrifty Mexican cook to use up stale tortillas. This version just cuts to the chase and uses store-bought tortilla chips.
INGREDIENTS:
1 tbsp. olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb. cooked chicken, cubed or shredded
1 medium zucchini, diced
1 cup frozen corn kernels
1 can (14 oz.) stewed tomatoes
1 can (14 oz.) tomato sauce
1 can (14 oz.) fat-free, reduced-sodium chicken broth
2 tsp. ground cumin
1 tsp. dried Mexican oregano
Kosher salt and freshly ground black pepper
Tortilla chips
Monterey Jack cheese, shredded
Cilantro (optional)
PREPARATION:
1. In a large saucepan, heat oil over medium heat. Add onion and garlic and cook until onion is tender but not brown, 3 to 5 minutes.
2. Add chicken, zucchini, corn, tomatoes, tomato sauce, and broth, and stir to combine. Season with cumin, oregano, salt and pepper; reduce heat, cover and simmer 20 to 30 minutes until flavors blend.
3. To serve, ladle soup into individual serving bowls and top with tortilla chips, cheese and cilantro, if desired.
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