Monday, November 16, 2009

Chicken Tortilla Soup


This is my all time favorite soup recipe. The recipe was shared to me by my wonderful sister-in-law Melinda and it’s the one soup I am always in the mood for. I look forward to cool weather just so I can make this soup….it’s just that good. Most of the ingredients are canned goods, which makes for an easy prep. The recipe suggests simmering the soup for an hour so you want to make sure you have the time, the flavors marry so well together.  The use of Rotel tomatoes gives the soup the perfect amount of spice. Serve soup with your favorite cornbread recipe for the perfect meal.

Chicken Tortilla Soup

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1 teaspoon olive oil

1 cup chopped onion

2 cloves garlic, minced

2 cups shredded, cooked chicken

1 can whole kernel corn

1/4 cup dry white wine

2 cans Rotel diced tomatoes

1 teaspoon cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 cans low sodium chicken broth

1 can tomato soup

Served with: Tortilla Chips, Sour Cream, Cheese, Limes and Cilantro

Heat oil in Dutch oven over medium-high heat. Add onion and garlic and sauté 2 minutes. Stir in chicken, corn, white wine, tomatoes, cumin, Worcestershire sauce, chili powder, chicken broth, and tomato soup; bring to a boil. Reduce heat and simmer 1 hour.

For Serving: I usually squeeze half a lime in the soup mixture before serving. I prefer to place crushed tortilla chips in the bottom of the bowl. Top with soup, sour cream, cheese, and cilantro.

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