Tortilla Soup

Fresh veggie Tortilla Soup…so good for you!

One of my favorite soups is Tortilla Soup. They used to make it at a restaurant in Lakewood, California that I loved. It was a little hole in the wall Mexican restaurant. I tried and tried finding recipes that made it just like I used to love it.  But I could never find one I loved. So I recreated the recipe tweaking it here and there so it is pretty close. And it’s a great way to use up your zuchinis from your garden. It’s a really easy and filling soup too!

Tortilla Soup Recipe

 The base is chicken broth mixed with sweet Prego spagetti sauce believe it or not! I usually make this soup the day after I’ve made spagetti and I use up any leftover sauce.   Or if I have made mexican rice I might add the leftovers to this soup to make it even more robust and spicy!

I got this corn at the roadside stands cropping up all around Utah

1/2 large jar from Costco of Prego Spagetti Sauce
1 can Swanson chicken broth (or use 2 chicken bullion cubes and 3 cups water
1 diced sweet white onion carmelized
1 cup celery
1 cup corn (fresh off the cob or frozen niblets is best)
1 1/2 cups baby carrots or sliced carrots
1 medium zuchini sliced and quartered
3 boneless, skinless chicken breasts, boiled and diced
Season with 1 teaspoon cumin seed, parsley flakes to taste, 1/2 teaspoon sweet basil , Lawrys or Johnny’s season salt to taste, dash of pepper.
Sometimes I have added leftover spanish rice and it’s great.

Dice up some fresh zuchini and carrots for your Tortilla Soup

Boil up the veggies for the Tortilla Soup!  I LOVE adding the fresh corn….so yummy!  

I boil the chicken while I’m chopping veggies. When chicken is nearly done I dump the celery and carrots and corn into the water to soften them up…15 minutes tops. Then drain your veggies and dice your chicken and cut corn off the cob.  Carmelize your onion.

Cut the corn off the cob for your Tortilla Soup…

 Then make up the sauce with the broth and Prego and season it up. Dump all your veggies and chicken in. It is very hearty and thick with veggies and a thick tomato broth. The cumin is the flavor you taste more than any other seasoning.

Tortilla Soup is seasoned with cumin seed, (be sure it’s CUMIN SEED) basil and parsley flakes…
Cook the veggies and chicken in the same water for Tortilla Soup

 Top with crushed tortilla chips or the thin strips if you can find them at the store and shredded mexican cheese from a pouch in the cheese section, or just cheddar cheese. I’ve also added a few slices of avocado to the top for looks when I have company. It adds a beautiful look to the soup. It feeds a big crowd of 10. Very hearty and filling and mmmmm good.

Dump it all together, add broth, more water if you don’t like your Tortilla Soup a little thick….
Add grated cheese and tortillas to the top! Or you could slice thin some fresh tortillas and fry them in a pan
That always makes your soup look super professional!  But alas….I just crush up tortilla chips….it’s just as good!