Tortilla Soup

This is a basic taco soup recipe that is very flexible. It is a base to creating a soup that will suit your palate.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Soups

Cuisine Mexican

Servings 6 bowls

1 pound Meat of choice Shrimp, Chicken, or beef cooked and prepared then shred or cut into bit size chunks
14 ounces Tomatoes (diced) If using canned tomatoes do not drain
32 ounces Chicken broth I use low sodium organic
2 teaspoons cumin
1/2 teaspoon Salt Use more or less as needed
1/2 teaspoon Ground Black Pepper
1/2 Jalapeno Pepper Deseeded and membrane removed depending on your choice of heat.
1 medium Onion diced
3 cloves Cloves garlic, minced
2 tablespoons olive oil
3/4 cup Sweet Corn I like the frozen organic
1 10 inch Zucchini Squash Chopped into bitesize chunks. This is optional and can be replaced with any choice of vegetable or beans.
1 package Sharp Cheddar Cheese Shredded
16 ounces Greek Yogurt (Plain) Optional replace with sour cream
1 Avocado peeled, pit removed and cut in cubes
1 package Corn Chips
1 handful Cilantro Garnish
1 teaspoon Cayenne Pepper 1 teaspoon or less to taste

In a large stock pot over medium high heat add olive oil. When olive oil is heated to sizzle add onion and garlic. Saute until onions are slightly carmelized.
Lower temperature to medium and add tomatoes, cumin salt, pepper, cayenne pepper.
If you like you can add various vegetables here such as squash, corn, beans or other vegetables.
Add Chicken broth and meat or choice. Bring to a light boil and lower to simmer for 20 minutes.
Serve in a large bowl and add avocado, shredded cheese, yogurt and coarse crushed tortilla chips with a sprinkling of coarse chopped cilantro.