The search for the perfect Tortilla Soup started when I arrived to the US in 2003. I tried dozens of them at every single Mexican or Tex-Mex restaurant. No disrespect, but I was never impressed. This recipe not only is quick and easy, it has tons of flavor and texture. Viva Mexico and Viva la Sopa de Tortilla!
INGREDIENTS 2 tablespoons olive oil 1 cup of chopped white or sweet onion 1 jalapeño, diced small and no seeds 1 teaspoon of garlic powder 4 cups of low-sodium chicken broth 2 (14.5-oz) cans diced tomatoes and juice, petite diced, no-salt-added (we blended them to make a puree) shredded cooked chicken 1 cup of whole kernel corn (canned or frozen) 1 tablespoon lime juice 1 tablespoon chili powder 1 teaspoon cumin salt to taste 1 teaspoon paprika 1 pinch of cayenne pepper, optional and to taste
FOR GARNISHING Organic tortilla chips Cilantro Queso fresco Avocado Sour cream
Heat the olive oil in a big pot. Add the onion and the jalapeño. Cook for five minutes. Add the chicken broth, tomatoes and juice, chicken, corn, lime juice, chili powder, cumin, salt, smoked paprika, cayenne pepper, and bring to a boil. Lower the heat and simmer for 10 minutes. Add water if it thickens. Prepare the garnishes, serve immediately. Enjoy!