Chicken Tortilla Soup

Here in the Rogue Valley we’re currently under an inversion layer or an air stagnation advisory. It is all meteorologist speak. All it means is it’s cold and we’re in the fog, thick fog. I’d take a picture for you but all you’d see is fog.

So last night I had to make soup, just nothing else would satisfy me. Fortunately Jim was already in my head concerning the need for something warm and comforting. This recipe is absurdly easy to prepare and brings the right level of richness and spiciness.

Here is the recipe:

Ingredients:

  • 1 15oz can corn, drained
  • 1 tablespoons butter
  • 1 large yellow onion, chopped
  • 1 7oz can diced green chilies with juice
  • 3 14.5oz cans chicken broth
  • 1 10oz can Rotel Diced Tomatoes & Green Chilies
  • 3 cups cooked chicken, shredded
  • 4 taco shells, shredded
  • fresh limes, cut into wedges
  • fresh cilantro, chopped
  • Mexican cheese
  • 1 Avocado, sliced

Method

1. Melt butter over medium-high heat on stove top in soup pot, add corn and roast until partially brown. Or you can go to Trader Joe’s, they sell roasted corn in the freezer chest.

2. Add onion and continue to cook until onion is translucent.

3. Add chilies, chicken broth, Rotel and chicken, bring to a simmer and cook covered for 30 minutes.

4. Add taco shells and continue cooking for 5 or 10 minutes.

5. Serve, have lime wedges, chopped cilantro, cheese and avocado at table.

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