Name: Tortilla Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: • Olive oil for sautéing the vegies; • Medium Chopped Onion; • Cilantro; • Minced Garlic – 1-2 cloves; • Chicken Broth – I use Organic; • Diced Tomatoes; • Chicken Breasts; • Ground Cumin; • Chili Powder; • Cayenne Pepper; • 2 Bay Leaves; • Sliced Carrots; • Monterey Jack Cheese or a combination of Jack and Cheddar or Pepper Jack Cheese; • Avocado; • Tortilla Chips

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I was inspired by a movie I watched this week which is one of my absolute favorite foodie movies – Tortilla Soup – Though there is a lovely storyline – one of my favorites about the movie is the Martin cooks throughout the movie, particularly for their traditional Sunday dinners!

The movie Tortilla Soup – “Three grown sisters, Maribel (Tamara Mello), Leticia (Elizabeth Peña) and Carmen (Jacqueline Obradors) try to cope and live with their father Martin (Héctor Elizondo); a veteran chef who is slowly losing his sense of taste. Martin has one simple rule: be at home for Sunday dinner and attendance is both mandatory and non-negotiable. A rift in the family develops when the sisters develop relationships and an obnoxious woman (Raquel Welch) sets her sights on Martin’s affections.”

I have made tortilla soup so many times and each time it is a bit different depending on the mood and inspiration at that moment. Here is one of my favorite recipes in which I was influenced by a recipe I found on the site – “A Spicy Perspective”

Tortilla Soup

You can never go wrong with any variation of this simple and flavorful tortilla soup recipe. Even if you can’t visit your favorite Mexican vacation destination right now, enjoy a little south of the border fiesta in your own kitchen. Serve with your favorite Margarita or Cerveza!

Serving Size

6 - 8

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

• Olive oil for sautéing the vegies
• Medium Chopped Onion
• Cilantro
• Minced Garlic – 1-2 cloves
• Chicken Broth – I use Organic
• Diced Tomatoes
• Chicken Breasts
• Ground Cumin
• Chili Powder
• Cayenne Pepper
• 2 Bay Leaves
• Sliced Carrots
• Monterey Jack Cheese or a combination of Jack and Cheddar or Pepper Jack Cheese
• Avocado
• Tortilla Chips

Instructions

• In a large stock pot, combine the onions, cilantro and garlic. Sauté until somewhat soft
• I like to brown my chicken breasts first, but you can add them directly in to the simmering broth
• Put the broth into the pot and add the carrots, the chicken the spices
• Also add in your diced tomatoes
• Once the chicken is cooked through, pull it out and shred it, then put it back in the pot and simmer a bit longer.
• Simple as that, its done. Serve in deep bowls and top with cheese and tortilla chips
• Garnish with fresh cilantro and fresh sliced or cubed avocado, you may even want a lime wedge
• Enjoy with a cold bottle of Modelo or Pacifico or a refreshing Margarita!