Tortilla Soup
Another of Karen’s recipes, and a heartier cousin of the chicken tortilla soup. This one leans on salsa, green chiles, cumin, and a splash of lime at the end, and it simmers a good hour, so the kitchen smells like dinner long before it is. It is served with crisp tortilla strips, cheese, and sour cream.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 (7 oz) can green chiles
- 2 garlic cloves
- 2 cups chicken stock
- 1 (14.5 oz) can whole tomatoes
- 1 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 1 tablespoon steak sauce
- 1 cup cooked chicken
- Pepper to taste
- Juice of 1 lime (about 3 tablespoons)
- 6 corn tortillas
- Sour cream and shredded cheese (cheddar or Monterey Jack), to serve
Instructions
- Heat the oil in a skillet. Add the onion, green chiles, and garlic, and cook over low heat until soft, about 7 minutes.
- Add the chicken stock, salsa, tomatoes and their juice, cumin, chili powder, Worcestershire, and steak sauce. Mix well.
- Simmer uncovered for 1 hour, stirring occasionally.
- Add the chicken and stir to heat through. Squeeze in the lime juice and stir.
- Slice the corn tortillas into strips and bake at 350°F until crisp. Serve the soup topped with tortilla strips, cheese, and sour cream.
Nutrition (estimated): about 290 calories per serving, based on 4 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
