Nothing is better on a cold day than hot soup! Especially hot soup with a kick!
My family knows that Tortilla Soup will be on the menu during the winter months, they will come home to this spicy soup served with their choice of toppings, including sour cream, tortilla strips, and Monterey Jack and Cheddar Cheeses– they will also find it in their thermos for lunch. There’s nothing better than a thermos of hot soup to make an ordinary school day a little tastier!
The key to the bursting flavor of this soup is fresh ingredients. Begin by pulsing fresh cilantro, onion, garlic, green chiles or jalapenos in the food processor to make a pungent paste.
Once all of the ingredients are finely chopped and are uniform in size, add to a 6-quart stock pot, add chicken stock and crushed tomatoes, and begin to cook on medium heat.
Next, add the cumin, salt, and pepper, corn, and black beans. Cook over medium heat for 30-45 minutes to allow the flavors to come together.
Serve with the toppings mentioned above, sour cream, tortilla strips, shredded cheese, scallions, and avocado. If you are looking for something a little heartier, you can add chicken or finish the soup with ½ cup heavy cream for the final 3 -5 minutes. Either way, this is a tasty way to add some spice to your week! Enjoy!
Laura’s Favorite Tortilla Soup
(Makes 14- 1 cup servings)
1 large bunch of cilantro washed (squeeze out extra moisture in cheesecloth if you don’t have time to dry)
1 medium onion
3-4 cloves of garlic
1 jalapeno pepper or 1/3 c. of mild diced chiles
Salt and pepper to taste
2 cups of chicken broth
6 cups of crushed tomatoes
2 ½ tsp of ground cumin
2-15oz. cans of organic corn
2- 15oz. cans of organic black beans
- Pulse cilantro, onion, garlic, and peppers together in a food processor
- Add paste to 6-quart stock pot, then stir in chicken broth and tomatoes.
- Cook over medium heat for 15 minutes; add corn and beans, cumin, salt, and pepper, and cook an additional 30-40 minutes.
Nutritional information for 1 cup serving
109 calories; 4.8 g protein; 20.6 g carbohydrate; 2.2 g fat; 5.6 g fiber