This is perhaps the Mexican equivalent of the American "tomato soup and grilled cheese"… try it for lunch one day.

This is perhaps the Mexican equivalent of the American “tomato soup and grilled cheese”… try it for lunch one day.

Now that Cinco de Mayo just kind of sneaked up on me, I figure I’d best do something quick and easy. Since I just made some fairly complicated enchiladas a couple of weeks ago, I have something much easier to make.

My tortilla soup is a wonderful, tomato-based soup that can be made as spicy or as mild as you like, just by changing out the jalapeños for a hotter pepper. I’ve made this with chicken broth, but you can also easily go vegan by using vegetable, instead.

Tomatillos! They are very interesting looking, too.

Tomatillos! They are very interesting looking, too.

 

The only ingredients that you might have trouble finding are the tomatillos, but if you look hard enough, you should be able to find them.

Quick & easy, here we go~

1 white onion, chopped
2 jalapeño peppers, seeded and minced (or any spicier pepper, if you desire)
5 tomatillos, diced
1 4-oz can diced green chiles
1 28-oz can diced tomatoes
3 cloves garlic, minced
4 cups chicken broth or stock
2 teaspoons cumin
½ teaspoon chile powder
¼ teaspoon cayenne pepper
kernels from 2 ears of corn
tortilla strips (make them from corn tortillas~ I’ll tell you how)
cilantro for garnish, and/or plain yogurt, avocado

 

Fresh corn makes it better

Fresh corn makes it better

Cut corn like this… it's so much easier

Cut corn like this… it’s so much easier

 

In a large pot, cook onion on low heat, until onions caramelize. Add in the jalapeño peppers, tomatillos, and diced green chiles and cook for a couple of minutes. Stir in the tomatoes and garlic and cook until fragrant, about a minute. Pour in the chicken broth, stirring to mix. Add in the cumin, chile powder and cayenne. Cook for 45 minutes, then turn of heat and allow to cool for a bit.

When soup has cooled, whir with an immersion blender to liquify the solid ingredients. Add in the corn kernels and cook on medium heat for about 30 more minutes.

Meanwhile, make the tortilla strips. Preheat the oven to 400º F. Prepare a baking sheet by spraying with cooking spray. Thinly slice the tortillas (make as many as you like!) into strips and place in a single layer on the baking sheet.

Cut the tortillas into strips

Cut the tortillas into strips

Spray again and put into the oven. Give them a stir after about 5 minutes. Sprinkle with some salt and stir again.

Baked tortilla strips

Baked tortilla strips

Remove from oven when they are golden brown and crispy, about another 5 minutes.

Tortilla strips~ have the ready to sprinkle on the soup

Tortilla strips~ have them ready to sprinkle on the soup

 

When the soup is ready, garnish with some cilantro and the tortilla chips, and maybe some plain yogurt and avocado.

Easy Mexican Tortilla Soup

Easy Mexican Tortilla Soup

Serves 4.

 

Salad and a quesadilla are great options to serve with the soup

Salad and a quesadilla are great options to serve with the soup

 

Those tortilla strips go great on salad, too!

Those tortilla strips go great on salad, too!

Have a wonderful and safe Cinco de Mayo!

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