Tortilla Soup - Bryan Kelley

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1 onion chopped

4 cups chicken broth or bouillon

3 Cloves Garlic minced

2 -14 OZ Cans Crushed tomatoes

2-3 Celery Stalks Chopped

1 Bunch Cilantro chopped

1 Tsp Olive Oil

1 Bag frozen white shoe peg corn

4 Chicken Breast cooked and cubed

1 4 OZ Can chopped green chilies

2 tsp chilli powder

3/4 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp oregano

Chopped Avocado

Shredded Jack Cheese (peppered if you like)

tortilla chips

Sour Cream
  1. Saute onion, garlic celery in olive oil. Add diced chicken. Stir in Chili powder, cumin,cayenne pepper and oregano. Add broth.
  2. In food processor put 1 can tomatoes with approximately 1/4- 1/2 Cup chopped cilantro. Blend until saucy but chunky. Add to soup.
  3. Add other can of tomatoes, about 3/4 Cup chopped cilantro chopped green chilies and corn.
  4. Let simmer for a while to let the flavors meld- about 15 min. The longer the better 30-45 min You can add more broth if you like.
  5. Serve, adding avocado, cheese, tortilla chips and sour cream as desired.
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