I've recently been asked to share my secret recipe... I don't typically share, but what the heck! It's actually about 3 different recipes that I stole bits and pieces of, to create a wonderful, delicious, perfect tortilla soup. I also don't measure anything when I cook, so this took some effort. The measurements are estimates, so change it according to your taste buds... I won't be offended. So here it goes:
Toppings:
1 bunch of green onion
1-2 avocados
12 ounces Mexican blend cheese
1 bag tortilla chips (I like to fry strips of corn tortillas in vegetable oil and make my own, but that can be time consuming)
Ingredients:
2-3 cloves of garlic
4 chicken breasts
½ cup red onion
½ cup yellow onion
1 cup frozen corn
1 can Rotel tomatoes & chilies diced
1 can black beans rinse and strained
1 cup salsa
2 cans chicken broth low sodium
1 cup milk
8 ounces softened/room temp cream cheese
1 tsp cumin
1 tsp chili powder
1 tsp pepper
In crock pot or large pot:
Add 2 cans chicken broth, salsa, black beans, Rotel tomatoes & chilies, cumin, and chili powder.
Cook chicken:
I fry mine in a pan with granulated garlic, Johnny’s Seasoning Salt, and pepper… but you can boil it, cook a whole chicken and shred it, whatever you like.
In skillet:
Melt 1-2 tablespoons of margin or butter then, add red & yellow onion, 2 cloves crushed garlic, pepper, corn. Cook until onions soften and darken, then add it all to the pot or crock pot.
*Cook as long as you want, the longer the better. ½ hour prior to serving add milk, and cream cheese, stir until smooth and melted (sometimes that’s easier said than done, I don’t always add the cream cheese as it can be lumpy).
To serve:
Crumble chips in the bottom of a bowl, top with soup, then top with cheese, green onion, and fresh avocado. (I love cheese, so the more the merrier!)
Hope you enjoy it as much as we do!
