Classic Tortilla Soup

What’s all this talk about pumpkin spice?? It’s finally Fall and with a slight “cool” front moving into Louisiana this weekend we figured it’s time for a savory soup recipe to make an appearance. There’s nothing quite like the first soup of the season! Best part of all is that you can just throw it all in a pot and it’ll be done in less than an hour!

INGREDIENTS:

2 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 jalapeno, seeds removed, minced

4 cloves garlic, minced

3 c. shredded cooked chicken

1 1/2 c. corn kernals

Kosher salt

Freshly ground black pepper

1 tbsp. chili powder

2 tsp. dried oregano 

2 tsp. ground cumin

1 (28-oz.) can diced fire-roasted tomatoes

4 c. low-sodium chicken broth 

1 bay leaf

Juice of 1 lime

4 small corn tortillas, sliced into thin strips

Vegetable oil, for frying

TOPPINGS:

Diced avocado

Shredded cheddar 

Freshly chopped cilantro

DIRECTIONS:

1. In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add jalapeño and garlic and cook until fragrant, about 1 minute more. Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat.
2. Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf and bring to a boil. Reduce to a simmer and let simmer until slightly reduced, about 15 minutes.
3. While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8“ layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2-3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.
4. Remove bay leaf, and serve soup with crispy tortilla strips, avocado, cheddar, and cilantro.

You can find the whole recipe here:

https://www.delish.com/cooking/recipe-ideas/recipes/a411/tortilla-soup-recipe/