Meri Krause sent me this recipe recently so I thought I’d give it a try. Hope you enjoy it as much as we do! You’ll notice that I did make a few changes/additions…mostly in homage to other tortilla soups I love so much (Grin’s).
Meri Krause’s Chicken Tortilla Soup
1 tsp canola oil
1 green bell pepper
2 garlic cloves minced
3 c. reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes with mild green chiles
1 10 oz. package frozen corn kernels, thawed
1 teaspoon chili seasoning mix
1 1/2 c. chopped cooked chicken breast
1/4 c coarsely chopped fresh cilanto
I cheated and used rotisserie chicken and boxed broth – I would normally make the broth by boiling a chicken and just taking the bones and skin out. That would take entirely too much time today. I also substituted the seasoning mix with seasonings I had in my spice cabinet. I also added hominy in honor of the Grin’s tortilla soup.
Heat the oil in a large nonstick saucepabn over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until softened and lightly browned, about 5 min.
Add the broth, tomatoes, corn, and chili seasoning mix; bring to a boil over high heat.
Add the chicken and cilantro. Reduce the heat and simmer until heated through, about 2 min. Serve with tortilla chips.