Carolin's Tortilla Soup

My sister-in-law, Sandy Walker insisted that this be added to the blog and for good reason. This soup is easy to make and absolutely fantastic.

This is a go-to for Carolin when she wants something hearty, easy and nutritious for the family. She serves it all year round and once you try it you will know why.

INGREDIENTS

  • 1 tbsp olive oil
  • ½ c minced onion
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • ½ tsp cumin
  • ½ tsp oregano
  • 4 c chicken stock
  • 1 (28 ounce) can diced tomatoes
  • 1 c salsa
  • 4 c shredded cooked turkey or chicken
  • 1 tbsp dried parsley
  • 1 (14 ounce) can black beans, rinsed, drained
  • 2 c frozen corn
  • ¼ c chopped fresh cilantro

Icing

SAUCE

toppings

  • 6 cups corn tortilla chips
  • 3/4 cup chopped green onion
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream

dressing

INSTRUCTIONS

  1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  2. Stir in broth, diced tomatoes, salsa, shredded meat, and parsley. Bring to a boil, then reduce heat, and simmer 5 minutes. Add black beans, corn, and cilantro. Simmer for 20 to 30 minutes.
  3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

TIPS & HINTS

Carolin's hack: buy a whole cooked grocery store chicken, shred and use the meat from the entire bird!