Tortilla Soup

We have taken several short-cuts for you here, yet this easy recipe still makes a very traditional-tasting Tortilla Soup. This simple soup comes together in minutes, is very satisfying, a little spicy and remarkable the next day too. Pick up a rotisserie chicken from the supermarket to use in this recipe. Serve with chips, guacamole and a fresh fruit salad for an easy dinner.

1 Tablespoon good quality olive oil
1 small yellow onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
Two 14 oz. cans chicken stock
One 14 oz. can diced tomatoes (do not drain)
3 cups shredded cooked chicken meat
1 cup frozen or fresh corn kernels
1/2 teaspoon ground cumin
Juice of one lime

Optional garnishes:
Tortilla chips or strips
Fresh cilantro leaves
Chopped avocado
Shredded Cheese

Heat a soup pot over medium heat and coat the bottom with the olive oil. Sauté the onion and jalapeno for two minutes until the onion begins to soften, then add the garlic and continue cooking for two or three minutes more. Add the chicken stock and diced tomatoes to the pot and heat until the soup begins to boil. Add the chicken, corn and ground cumin. Stir to blend well and continue cooking until the mixture returns to a boil. Reduce heat to a simmer. Soup is ready when completely heated through. Remove from heat, stir in the lime juice and serve. Top with optional garnishes, if desired.

Serves 4.

NOTES:  I like to remove only half of the seeds in the jalapeno pepper - that gives the soup just the right about of heat. I like to add a handful of fresh cilantro leaves to the soup when I add the lime juice - gives a brilliant color and fresh flavor to the soup. (I know, I know, some people can't abide cilantro!)  The soup can be made the day-before or earlier in the day and heated before serving - don't add the lime juice until just before serving.

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