Tortilla Soup

 

Ingredients

3 tablespoons vegetable oil, divided

6 burrito-sized tortillas, halved and cut crosswise into 1/4-inch strips

 1 onion, chopped 

2 carrots, diced 

1 celery stalk, diced 

1 jalapeno pepper, diced 

1 cup fresh corn 

4 large cloves garlic, smashed 

1 tablespoon paprika 

2 teaspoons ground cumin 

1 teaspoon ground coriander

 1 teaspoon chili powder

 1/4 teaspoon cayenne

 6 cups low-sodium chicken broth 

28 oz canned crushed tomatoes 

1 tablespoon Tomato paste 

1-2 teaspoons salt or to taste

1- 8 oz boneless, skinless chicken breast, cooked and shredded 

1/4 pound cheddar, grated 

Sour cream for serving.

Directions 

Preheat the oven to 400 degrees f.

Line 2 large

Baking sheets with parchment paper.

Place the oil, 1 teaspoon salt, and tortilla strips in a plastic bag.

Shake well and distribute the strips evenly on the two baking sheets. Bake 10-12 minutes until golden. Set aside.

Hear the remaining oil in a Dutch Oven. Add the onion, carrot, celery, jam, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, and remaining salt.

Bring to a simmer. Cook, uncovered, for 30 minutes.

Add the chicken and cheese. Bring the soup back to a simmer, and simmer until hot.

To serve, put some tortilla strips in bowls and pour in the soup. Top with sour cream.

I like to serve a grilled cheese sandwich with soup for a light dinner.