This is one of my absolute favorite soups to make! Not only is it easy and fast to put together, it is also so very tasty!! I was a bit skeptical at first, seeing that it isn't really a "Mexican" dish, but I still tried it...and automatically fell in love with it. The aroma is to die for! Even my picky brother had some once (minus the veggies) and said it was good!
Mexican Tortilla Soup adapted from From The Galley serves 4-6
1 Tbsp olive oil
4 garlic cloves, minced
2 onions, chopped
½ bell pepper, green
1 jalapeno chili pepper, diced
2 chicken breasts, skinless
3 tomatoes, chopped
2 tsps cumin
4 cups chicken stock
1 can of corn
1 Tbsp tomato paste
salt and pepper to taste
In a large pot, sauté the onion, garlic, chili pepper, and bell pepper with olive oil until soft.
Add the chicken breasts, tomatoes, cumin, and stock, and bring to a boil. Reduce heat to a simmer. When the chicken breasts are cooked through (about 15 minutes) remove from the pot and shred (use two forks to pull apart meat).
Return the shredded chicken to the pot along with the corn and tomato paste and simmer for 30 minutes. Season with salt and pepper to taste.
*We eat this with tortilla chips, and sometimes sprinkle some shredded cheese on it!