Tortilla Soup

There is no right or wrong way to make tortilla soup. It is simply an easy and tasty way to use up your day old tortillas. Mexican cooks have long been making this soup, adding whatever bits are left over from previous meals and the produce they have laying around the house. I happen to really like this particular mix of ingredients, and they are things I usually have in the fridge.

Ingredients:

4 tbsp. corn oil
12 corn tortillas
1 purple onion, chopped
2 poblano peppers, chopped
3 cloves garlic, minced
1 liter chicken stock
1 350 gram box diced tomatos
1 cup black beans
1 cup corn kernels
meat from 1 grilled chicken, diced
salt, to taste

Preparation:

In a heavy soup pot, heat corn oil over medium heat. Cut your stack or tortillas in half, and then into 1/2 inch strips. Add tortilla strips to hot oil and cook, stirring occasionally, until they start to turn crisp.

Add onions and poblanos to the pot, and cook 5 minutes, stirring occasionally. Add garlic and cook an additional 2 minutes.

Add chicken stock, tomatoes, black beans, corn, and chicken to pot and stir. Taste and add salt if needed. Bring soup to a boil.

Ladle soup into bowls and garnish with shredded cheese or sour cream. Serve with lime wedges for squeezing.

Cook's Notes:
serves: 8
prep time: 20 minutes

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