Welcome back to another Mealtime Monday. With the chill in the air last week, soup was an obvious choice for dinner. I LOVE tortilla soup and decided to make this tried and true recipe that has evolved over the last 4 years. It started from a recipe in a healthy cook book Alex bought for me when we lived in our tiny San Francisco apartment, but only a few of the original ingredients and measurements exist in this one now. I know this is not a new recipe to me, but still one I enjoy and wanted to share.
10 Corn Tortillas
1 Tablespoon Olive Oil
6 Cloves Garlic, Minced
1 Cup Diced Bell Pepper
1 Cup Canned of Corn
2 Cups Stewed Diced Tomatoes
2 Cups Tomato Sauce
4 Tablespoons Tomato Paste
1 Tablespoon Diced Parsley
1/2 Tablespoon Ground Cumin
1 Teaspoon Chili Powder (or more to taste)
2 Bay Leaves
2 Quarts Low Sodium Chicken Broth
Dash of Cayenne
1-2 Cups Shredded Chicken (I use one larger breast)
Grated Cheddar Cheese
1. Heat olive oil in a large pot or dutch oven over medium-high heat. Add 4 coarsely chopped tortillas, onion & bell pepper. Sauté for about 5 minutes.
2. Add minced garlic. Continue sautéing until every thing is softened, while making sure not to burn the garlic.
3. Add corn, tomatoes, tomato sauce, tomato paste, parsley, cumin, chili powder, bay leaves and chicken broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes.
4. Preheat oven to 450 degrees. Line 2 cookie sheets with foil and spray with a coating of olive oil cooking spray. Take your remaining 6 tortillas and cut into strips. Place on the baking sheet, spraying the top of the tortilla strips with cooking spray. Season with salt.
5. Bake tortilla strips for 5 minutes, turn and continue to bake for about 5 more minutes or until browned and crisp. Keep a close watch on them as they burn very easily.
6. Add shredded chicken, 1 teaspoon salt and a dash of cayenne to the pot of soup; mix. Serve and top with tortilla strips and grated cheddar cheese. Enjoy