TORTILLA SOUP

This soup is great to make in a big batch and freeze a portion for later. Spex uses frozen grilled chicken strips or a rotisserie chicken but it is also really easy to bake a few chicken breasts and shred once cooked.

TORTILLA SOUP
This is the soup that Matt Lassen made for the family when Grandpa Rees passed away. -Spex

• 3 tbsp. olive oil
• 1 jalapeno, fresh, minced (I just used canned)
• 1 red onion, medium sized, diced
• 2 (at least) cloves garlic, minced (I added this to recipe – you gotta have garlic!)
• 3 cups Roma tomatoes diced (or use canned diced tomatoes)
• 3 cups corn kernels, preferably fresh (I generally use the frozen from Costco)
• 1 tbsp cumin seed
• 2 quarts chicken stock
• 2 tbsp fresh cilantro
• 3 cups grilled chicken breast, diced (I use Costco’s frozen grilled chicken strips or shredded chicken from a whole Costco chicken, including the juice)
• Sea salt, pepper and Tabasco to taste
• Garnish:  Avocado, lime, fried tortilla strips/chips, cheese

In a large sauce pan, heat the oil over medium heat.  Add the jalapeno, onion, tomato and corn.  Cook about 15 minutes, stirring until all the vegetables are soft. (if you are using canned tomatoes add them after you have cooked the onion and garlic.) Add garlic and cumin and cook another 5 minutes.  Add the chicken stock, bring to a boil and simmer for 10 minutes.  Add the grilled chicken breast and fresh cilantro, heat through and serve.

Garnish each bowl with avocado, lime and friend tortilla strips/chips.  I like to also garnish with shredded Monterey jack cheese or better yet, put some shredded cheese in bottom of each bowl and pour soup over the cheese.  Nice and melty!.