The Tortilla Soup We Have At Home

I called my dad on Sunday for his tortilla soup recipe. This is his own take from one he read years ago and it became a regular meal at my parents house. It was a cold day here in NYC, and all we were craving was a warm hearty soup for dinner.

SUNDAYS REMIND ME OF FAMILY AND HOME COOKED MEALS, MAYBE THAT’S WHY I LOVED THIS SUNDAY SO MUCH. 

Cooking, music in the background, and my little family of three at home, warms my heart just like the soup did. Here is how to do it!

Ingredients:

For the soup base:

• 4 cups of chicken broth

• 1 small can of tomato paste

• 6 roma tomatoes, diced (or 1 can of diced tomatoes)

• Half an onion, diced

• 2 cloves of garlic, chopped

• Half a Serrano pepper, sliced (optional, but HIGHLY recommend! It’s not spicy at all)

• Cilantro

• Corn

• The juice of half a lime

• Salt

• Pepper

• Cumin

• Olive Oil

For the chicken:

• 2 chicken breasts

• Salt

• Pepper

• Onion powder

• Garlic powder

• Olive Oil

Toppings:

• Avocado

• Queso Fresco

• Tortilla strips

• Cilantro

• Lime

Instructions:

For the chicken:

• Preheat the oven to 400 degrees.

• In a baking dish, place the chicken breasts with a splash of olive oil, salt, pepper, onion and garlic powder, and bake for 40 minutes.

• Once ready, shred the chicken breasts and let them sit while you make the soup.

For the soup:

I recommend starting the soup once the chicken is ready because it’s super fast and easy to make!

• Stir fry the onions, garlic and serrano peppers with olive oil in a pot. I used my cast iron cocotte which I LOVE.

• Add the tomato paste and diced tomatoes, salt, pepper and cumin.

• Add the chicken broth and the corn and wait for it to boil.

• Once boiling, add the shredded chicken, cilantro and lime, and bring to a medium heat.

• Keep a close eye and stir occasionally for about 15 minutes. You want all the flavors to incorporate nicely.
  

Serve, add the toppings and enjoy!