BLUE DOG FARM

Tortilla Soup

Tortilla and Jalapeño Soup with Chicken

A soup with tortillas. D'uh. Okay...and some chicken...
Course: Soup
Cuisine: Mexican, Soup
Keywords: cheese, chicken, poultry, soup, tortillas
Servings: 8
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Stuff You'll 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

How to Make It

  • 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.