I don't like wimpy soups.
Super brothy? No thanks.
I don't slurp my soup.
I chew it.
Anyway, for my first time making tortilla soup, I decided to adjust the recipe to make it chunkier.
I halved the amount of chicken broth.
I increased the amount of actual chicken.
and was liberal with the other
chunky ingredients.
{so if you prefer more liquidy...don't do these things!!!}
I snagged, and then adjusted, this recipe, which serves 4, from a Kroger mailer!
First, take 2 zucchini, slice and cube them:
Make sure you have limes on hand...they add a great zip of flavor at the end:
Use an overflowing cupful of frozen corn:
Cook up a few {or five!} boneless, skinless chicken breasts and then shred them with two forks:
Saute the zucchini a few minutes in a pot with a tablespoon of EVOO:
Add the zucchini, corn, and chicken with 2 cans of crushed tomatoes (28 oz), 2 cans of chicken broth (2 cups), 1 teaspoon cayenne red pepper, and 1 1/2 teaspoons of cumin (you can adjust the spice to your liking) to the pot.
Bring the soup to a boil, then put on low heat until you are ready to serve.
Dice up a couple of avocados.
To serve, put a generous handful of tortilla chips at the bottom of your bowl, ladle hot soup over the chips, and top with avocado, cilantro, shredded cheddar-jack cheese, and/or sour cream. Finish off with a generous squeeze of fresh lime juice.
I promise you there is some broth in there...
There are LOTS of yummy ways to do tortilla soup.
I would love to hear how you make yours!
g
