Tortilla Soup

 This delicious recipe comes from my Auntie Louise.  It is a favourite in our house and it has been well-received by many.  I have made it for company at home, students at our university, and for conference delegates.  You can play around with the ingredients, leaving out the ones you dislike and adding more of what you like.  And like many of my favourite recipes, this is freezer friendly.

 Chop up one onion and saute in a large soup pot, using 1 Tb. oil

 Add 1 - 2 cloves garlic, pressed

 Add 1/2 cup celery, chopped

 Add 1 green pepper, chopped

 Add 1 can diced green jalapeno peppers (optional)

 Add 1 1/2 tsp. cumin, 1/4 tsp. cayenne (optional), and 1 Tb. chili powder

 Add 1 can of tomatoes (19 oz) and 1 cup corn

 Add 8 cups chicken broth (I like to use this brand.  It is gluten-free and low in sodium.  You can pick it up at Costco)

 Add 1/4 cup tomato paste

 Optional Add in:  1 can black beans (be sure to rinse them)

 At this point, you can add 1 cup cooked chicken (or ground chicken or hamburger).  

This can also be added later.

 Bring to a boil and simmer for 10 minutes more.  (And if you are wondering about the amount of soup, this was a quadruple batch).

 Taste and adjust seasonings, adding salt and pepper to taste.

 To serve:  Ladle into serving bowls and sprinkle a handful of crushed tortilla chips and mixture of Monterey Jack and Cheddar Cheese on top.  Add sliced green onions, if desired.

Ingredient List

1 chopped onion

1 green pepper, chopped

1 can diced green jalalpeno peppers (optional)

1/2 cup celery, chopped

1 - 2 cloves garlic, minced

8 cups chicken stock

19 oz can tomatoes

1/4 cup tomato paste

1 cup cooked chicken (or ground chicken or hamburger)

1 cup corn

1 19-oz can black beans, drained (optional)

Salt and pepper

1 1/2 tsp. cumin

1/4 tsp. cayenne

1 Tb. chili powder

Topping

Crushed tortilla chips

Grated Cheddar and/or Monterey Jack Cheeses

Sliced green onions

Method

Saute vegetables in large soup pot, using 1 Tb. oil for about 10 minutes or until vegetables are soft and lightly browned.  Add spices, chicken broth, tomatoes, tomato paste, corn, black beans (if using), and chicken.  Alternatively, the chicken can be added later.  Bring to a boil, then simmer for about 10 minutes more. 

To serve:  Ladle into serving bowls and sprinkle a handful of crushed tortilla chips and mixture of Monterey Jack and Cheddar Cheese on top.  Add sliced green onions, if desired. 

As mentioned above, this freezes well and is easily doubled.  If you use gluten-free chicken broth, then the soup is gluten-free.  To make this vegetarian, use vegetable stock and omit the chicken.