I hope you enjoy them.
Katie's Tortilla Soup:
This is a very simple recipe. Makes about 20 Oz
1 can diced Tomatoes, or 6 diced Roma Tomatoes
1 regular sized can Black Beans
1/2 bunch Cilantro- chopped
2 ears Corn (you can use frozen if you like, just put in how much you like)
3 Small diced Yellow Potatoes
1/2 Red bell pepper small diced
2 cloves Garlic - minced
1 to 3 Lime (this is all to your taste. Add more if you really like citrus)
1-2 boneless skinless chicken breasts, sliced or diced
1 Box Swanson's Chicken broth
2 Tbsp Tomato Paste
Spices: taste as you go. there is no set amount here. This is all subject to your liking.
Cayenne (Or a Jalapeno)
· Tortilla strips
· 1 Avocado diced
· Dollop of Sour Cream
· ¼ cup chopped Cilantro
· ¼ cup fine diced Red onion
· Limes (Quarted to squeeze in for flavor)
Heat large pan with some oil. When hot add in the chicken and onion sauté for 1 to 2 minutes
Add in Rest of vegetables (potatoes, corn, bell pepper, – Sauté for 3 to 5 minutes
Add in garlic and sauté for another minute. Then add in the tomato paste.
Add in the chicken stock.
Add the Cilantro, and lime juice
Add in spices to taste. (Start with a tsp or 2 of each (only about 1/2 Tsp of Cayenne) and taste as you go)
Bring up to a boil then reduce to a simmer and cook for 30 Minutes
Here is where you can finish the soup two different ways. You can leave as is and serve as a brothy soup.
If creamy is desired follow next steps.
Remove half the vegetables leaving as much chicken behind as possible
In blender, blend up the removed vegetables with the heavy cream.
Add mixture back into the soup, stir all together. This should leave it nice and thick and creamy.
Your soup is now done! Serve with garnish on top.