Although my heritage is British and German, I love tortilla soup. Unfortunately, I cannot order it in a restaurant because it contains too much salt. Excess salt makes my ankles swell, which is uncomfortable and dangerous for someone like me who takes blood pressure medication. Can I make tortilla soup at home?
I decided to give it a try, searched my cookbooks and found several recipes. Then came an internet search and I found dozens more. The local newspaper also published a recipe. After reading enough recipes to make my eyes cross, I combined several recipes and added my own twist.
Tortilla soup is popular in many states. Barbara Hansen describes two versions of California in her “Los Angeles Times” article, “A bowl of Mexican soup.” In Mexico City, it begins, the classic soup is chicken broth combined with roasted tomatoes, onion, garlic, chili peppers and tortillas cut into strips. In California, the soup often has a tomato base thickened with ground tortillas or is a bean soup with fried tortillas.
“A great tortilla soup can be a revelation,” he writes, “rich with an intriguing roasted corn flavor, vibrant in color, and tantalizing roasted aromas.” No one seems to know the origin of the soup, although some speculate that it came from leftovers.
I wanted a quick version of this Mexican favorite, something with a lot of flavor and just a little bit of salt. My pantry contained most of the ingredients I needed, a can of fire-roasted tomatoes, a can of minced chili peppers, and a box of unsalted chicken broth. Authentic recipes always contain coriander, which I don’t like, so I left it out. If you like cilantro, add it to the soup.
To my amazement, I found unsalted taco chips in the Mexican section of my grocery store. You can use salty chips if you like. The preparation time of my recipe is 10 minutes maximum. I simmered the soup for 20 minutes, but you can simmer it longer or transfer it to a slow cooker. My husband and I ate the soup for lunch, but it can easily be turned into a dinner with the addition of salad and flan for dessert.
Ingredients
2 tablespoons olive oil
14-ounce package chicken fillets
1 medium onion, finely chopped
14.5-ounce can fire-roasted tomatoes
32-ounce carton unsalted chicken broth
4-ounce can diced green chili peppers
1 cup of corn frozen
Garlic powder to taste
1 teaspoon low sodium taco seasoning
1/2 teaspoon low sodium salt (can be omitted)
Unsalted tortilla chips
Shredded cheddar cheese, made with 2% milk
Method
Cut the chicken fillets into small pieces. Coat the bottom of a soup pot or large saucepan with olive oil. Add the chicken and sauté over medium heat until it turns. Add the chopped onions and cook for a minute. With the exception of the tortilla chips, add all the other ingredients. Cover and simmer for 15-20 minutes. Serve in bowls and top with crushed Mexican chips. Garnish with lime wedges, chopped avocado, shredded cheddar cheese, and cilantro if desired. Makes six generous servings.
