*By: Linz Bordner*
This week is part deuce of Souper Sundays, and we are featuring an easy Tortilla Soup recipe courtesy of The Modern Proper (www.themodernproper.com).
Tortilla Soup is a classic Mexican soup, which is traditionally flavored with tomatoes, garlic, onions, and chilies. This recipe takes some short cuts from the traditional version, but still packs a lot of flavor with fire-roasted tomatoes, enchilada sauce, and a store-bought rotisserie chicken as the star ingredients. Top with an array of garnishes and you have a healthy, flavorful, and inexpensive dinner for the whole family.
1 rotisserie chicken
1 (15 oz) can fire roasted tomatoes, diced
1 (10 oz) can red enchilada sauce
1 small onion, chopped
1 zucchini, chopped
1 (4 oz) can, green chilies
4 cloves garlic, minced
4 cups, chicken broth
1 (14.5 oz) can, creamed or sweet corn
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. freshly ground black pepper
3 bay leaves
4 tbsp. cilantro, chopped
Fresh lime juice
Corn chips, crushed
- While rotisserie chicken is still warm, pick all meat off the bones. Place chicken meat in a large soup pot. Discard bones, or save if you like to make homemade stock. Place all ingredients from roasted tomatoes through bay leaves in the same pot as the chicken. Turn heat to high.
- As soon as soup begins to boil, turn to medium-low heat and continue to cook until onions are translucent and zucchini is tender. About 30 minutes.
- Serve soup with chopped cilantro, fresh lime juice, sour cream, cheese, avocado, and corn chips.