Chicken Torilla Soup

This soup has such an intense flavor the picture does not do it justice! Last year my daughter came over to make a Chicken Tortilla Soup that her friend had made just a few days before. He had told her that his family always makes this soup and it is the best. So she memorized everything he added to the soup and could not wait to share this recipe with me. Especially once she tasted it and it was so good! When we were finished making the soup, we all sat down and with every bite each one of us kept saying how good it was. If you are used to the creamy version that Max & Erma sells, just stir sour cream into your soup and you get a creamy base with wonderful chunks of chicken, tomato, corn, carrots and celery. This recipe can be easily be cut in half; just put the whole can a corn in. You can also save time by using the tomatoes that include Jalapeno peppers or hot chilis. I have done both of these and the soup is still wonderful. The full recipe will easily feed eight to ten. When I half the recipe I get five servings.

Chicken Tortilla Soup
8-10 servings
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
2 lbs chicken, chunked
1 can corn, drained
2 lg cans chicken broth
28 oz crushed tomatoes
1 to 2 jalapeno peppers, finely chopped
1 tbsp garlic
2 tbsp cumin
2 tsp chili pepper
1 tbsp lemon pepper
Hot sauce, to taste
¼ flour

Cook onion, celery and carrots in a little oil and butter until tender. Add chicken and cook through. Add corn, broth, tomatoes, peppers, and spices. Bring to boil and then turn down to a simmer for ½ hour. You can adjust spices to taste. I sometimes add a little more cumin and lemon pepper. You can add hot sauce and chili pepper to add more heat. Mix ¼ cup flour with water for a thickener. Add to soup and bring to a boil. Serve with cheese, sour cream, green onion and crispy tortillas.

Crispy tortillas: cut tortillas into thin strips. Spray with cooking oil and lightly salt. Cook at 350 for 5 minutes until crispy. Watch these, they will burn easily.

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Enjoy!