Tortilla and Jalapeño Soup with Chicken

Tortilla Soup

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Serves about 7 and 3/4 actually. Plus you get to cheat with a store bought chicken. You can roast your own but who has that kind of time?
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican, Soup
Keywords cheese, chicken, poultry, soup, tortillas
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Servings8

What You're Gonna Need:

  • 2 Tbsp. of vegetable oil
  • 1 sweeeeet onion chopped up
  • 2 jalapeño peppers de-seeded and diced… for giggle, rub your eyes while doing this
  • 2 large garlic cloves minced
  • 2 tsp. of ground cumin
  • Some salt and some pepper
  • 6 cups of broth preferably chicken
  • 4 corn tortillas cut into little strips
  • 1/4 cup fresh parsley… some folks use cilantro but I hate that stuff. Yuck.
  • 1 roasted chicken from the supermarket shred off about a pound of meat
  • 1 cup of grits made in advance or 1/4 cup of uncooked add 20 minutes to cooking time below
  • Sour cream
  • Tortilla Chips

What Ya Gotta Do:

  • Get a big pot and heat the two Tbsp of oil.
  • Add in the onion, the jalapeños, the cumin, and the garlic. Season it with the pepper and the salt. Cover and cook for 5 minutes over medium heat.
  • Pour in the broth and those tortilla strips, bringing to a boil and then simmer for 5 minutes.
  • Add the parsley and pour it all in a blender (or use a stick blender one if you are all fancy-schmancy). Blend it all up, mama.
  • Take your soup goop and add the chicken and grits. Heat on low for about 5 minutes. (Longer if you are using dry grits…about 20 min… maybe even add a quick boil.)
  • Put it in bowls. Dollop on some sour cream and add chips.
  • Eat it.
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Also published on Medium.

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