Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup

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Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 3 cloves garlic minced
• ▢ 1 28 oz can of crushed tomatoes
• ▢ 1 1/4 cup water
• ▢ 10 oz chicken broth
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon dried oregano
• ▢ 1 15 oz can of white hominy
• ▢ 1 15 oz can of black beans rinsed/drained
• ▢ 1 4 oz can of chopped green chile peppers
• ▢ 1 cup yellow corn kernels cooked
• ▢ 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

• ▢ Sliced Avocado
• ▢ Shredded Cheddar Cheese
• ▢ Crushed Tortilla Chips

Instructions

• Heat vegetable oil over medium heat.
• Saute in minced garlic until slightly brown.
• Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
• Bring to a boil, then simmer for 10 minutes.
• Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
• Simmer for 15 minutes.
• Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
• top.
• Enjoy!

Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

These are all the ingredients you’ll need.

You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

Once it’s brown, add in your water.

Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

Open up your crushed tomatoes.  San Marzano is the best in my opinion
Then stir into the pot.

Add your oregano.

Then your chili powder.

Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

Then add your corn.  I use frozen corn and cook it right before.

Then add in your green chiles.

Put all these ingredients into the pot.

Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.
Add your cilantro.

Then stir again and let simmer for 15 more minutes.

When it’s done, spoon into bowls.

The truth is that I always go back for seconds.

You can eat it plain if you’d like, it’s totally delicious that way.

Or you can add some cheese which will melt quickly causing you to fall madly in love.

Or you could grab a avocado and add some cubes in too.

This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

I have been known to eat a entire avocado this way. 

Hope you will try this amazing soup – let me know how it works out for you!