Once upon a time…
At one of my wedding showers, the hostesses requested that the quests bring their favorite recipe to share with me, the bride-to-be. I treasure this box of handwritten recipes from family and friends. Holding the cards in my hand, lingering over memories as I cook somehow makes the flavors brighter, the meal more special.
This recipe for Tortilla Soup comes from my Aunt Jody, who has since passed away. I’ve made this recipe more times than I can count and every time it graces our dinner table smiles abound. I’ve updated her original recipe by replacing bouillon cubes with homemade chicken broth. And I add chicken to the soup, but you could just as easily leave it out.
Chicken Tortilla Soup
1 medium onion, chopped
1 jalapeno, seeded and chopped
4-5 cloves garlic, chopped
1 TBS olive oil
1 (14.5) oz can stewed tomatoes (I use Muir Glen)
1 (14.5) oz can diced tomatoes (I use Muir Glen Fired Roasted with Medium Green Chilies)
6 – 8 cups chicken stock
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 tsp Worcestershire Sauce
2 cups cooked chicken, shredded
Toppings to taste: Tabasco, crumbled queso blanco (or shredded Monterrey Jack), limes, sliced avocados, tortilla chips
Saute onion, jalapeno and garlic in olive oil over medium heat until tender. Add tomatoes and broth. Stir thoroughly. Add spices, Worcestershire Sauce and chicken. Simmer, uncovered, over low heat for 1 – 1 1/2 hours.
Ladle into bowls and add toppings of your pleasure!