Tortilla Soup

One of my favorite fall time meals is my moms Chicken Tortilla Soup. This soups warms you right up on a cold fall day. My mom got this recipe a couple years ago and she always makes it the first day it really gets cold and it is always so good. This year since I moved out I won't be able to enjoy it. Next time I go home it will be my request to have. I would recommend this soup to anyone because it is so good.



Here's a great recipe for Chicken Tortilla soup.

• 1 onion chopped
• 1 jalapeno pepper chopped
• 3 cloves garlic minced
• 2 pounds boneless chicken shredded
• 1 Tbs chili powder
• 1 Tbs Cumin
• 6 cups chicken stock
• 2 cups tomato, chopped
• 1 cup Zucchini, diced
• 4 tortillas, cut in squares
• 1/4 cup grated cheese
• 1/4 bunch cilantro, leaves only
• 2 medium carrots diced
• 2 capsicums cut into small pieces
• Salt and pepper as and how you require

Combine chicken stock, onion, capsicum, carrots, tomato, garlic, pepper, and oregano. Bring to boil and simmer it for 25 minutes. Add zucchini, chicken pieces and simmer for another 25 minutes. Cut tortillas into small pieces and sauté in oil until crisp. Take them out on paper towels to drain out excess oil.

To serve, place tortilla pieces in bowls and cover them with cheese and then pour in the soup and garnish the soup with cilantro leaves.

You can also prepare the soup in an oven. Set the temperature to 350°F and place a nonstick Dutch oven with cooking spray; add chicken and cook until it is brown or the pink is no longer visible. Add carrots, capsicum, pepper, onion, garlic, oregano and cumin; cook over medium heat for 5 minutes.

Put in the chicken broth and tomato and heat it to boil. Then cover it and simmer for 15-20 minutes. Bake the tortilla strips for about 10 minutes until crisp. Put cilantro in the bowls and ladle the soup into bowls and top it with tortilla soups.)