diane's tortilla soup

Name: Diane's Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Latin American
Ingredients: 4 clove(s) minced garlic; 1 large chopped onion; 4 ounce(s) can green chiles; 2/3 cup(s) chopped celery; 2/3 cup(s) chopped green pepper; 4-5 - chopped jalapeno peppers; 3 tablespoon(s) canola oil; 3 tablespoon(s) chili powder; 2-3 tablespoon(s) ground cumin; 2 large chopped tomatoes or 1 14 oz. can diced; 2 cup(s) tomato sauce; 6 cup(s) chicken broth or stock; 2 teaspoon(s) chicken soup base; 1 pound(s) cooked chicken breast, chopped; 1/2 cup(s) yellow cornmeal; 1 tablespoon(s) chopped fresh cilantro; 1 teaspoon(s) sugar; - 1/2" strips fired corn tortillas for garnish; 1-2 cup(s) shredded jack cheese

8 Pinches

Penny Burdge

Lenexa, KS

Updated on Nov 12, 2017

This delicious soup recipe comes from my longtime neighbor (24 yrs!). Diane is a marvelous scratch cook, and this tortilla soup is worth the trouble - lots of ingredients, but they all seem to meld beautifully. Sometimes I add a squeeze of fresh lime to this soup, but it's not needed. Adjust the spiciness simply by how many jalapenos you use and how heavy handed you are with the chili powder. I'd say as written this is low-medium spicy. You can even make it vegetarian by omitting the soup base and using vegetable stock and tofu.

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prep time 45 Min

cook time 45 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

4 cloves minced garlic
1 large chopped onion
4 ounces can green chiles
2/3 cup chopped celery
2/3 cup chopped green pepper
4-5 - chopped jalapeno peppers
3 tablespoons canola oil
3 tablespoons chili powder
2-3 tablespoons ground cumin
2 large chopped tomatoes or 1 14 oz. can diced
2 cups tomato sauce
6 cups chicken broth or stock
2 teaspoons chicken soup base
1 pound cooked chicken breast, chopped
1/2 cup yellow cornmeal
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
- 1/2" strips fired corn tortillas for garnish
1-2 cup shredded jack cheese

How To Make diane's tortilla soup

Step 1

Saute the garlic, onion, celery, green pepper, and jalapenos in hot oil until tender.

Step 2

Stir in chili powder and cumin and cook, stirring, for a few minutes.
Step 3

Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat and simmer 30 minutes.
Step 4

Add the chicken. Sprinkle the cornmeal into the soup a tablespoon at a time until the desired thickness is reached.
Step 5

Add cilantro and sugar and simmer for 5 more minutes.
Step 6

Ladle into bowls, garnish with fried tortilla strips and jack cheese.
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