Tortilla Soup


    Soup Ingredients

  • Olive Oil
  • 1 Large Onion (or two small)
  • 3 Cloves Garlic
  • 2 Jalapeno Peppers
  • 1 15 oz Can Kidney Beans
  • 1 15 oz Can Black Beans
  • 1 1 lb Bag Frozen Corn
  • 1 Lime for the soup and one for garnish
  • 6 C. Chicken Broth (or water and bouillon)
  • 4 Boneless Chicken Breasts
  • Garnish Ingredients

  • 1 Lime
  • 1 Bag Tortilla Chips
  • 1 Bunch Cilantro
  • 1 16 oz block grated Monterey Jack cheese


  1. Chop the onion, garlic and peppers and sauté in olive oil. Don’t try eating any of those raw.
  2. Scrape into pot with the broth and heat to boiling.
  3. Add the chicken breasts and simmer (boil on low) until cooked through (about a half-hour).
  4. Pull out the breasts. Cut up into bite-sized pieces and put back in pot.
  5. Add the two cans of beans frozen corn. Simmer for another 10 minutes, while chopping the cilantro, grating the cheese and slicing the second lime into wedges.
  6. Squeeze the juice of one lime into the pot.
  7. Serve the soup garnished with lime wedges, tortilla chips, cilantro and cheese.

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Total Time: 1.5 Hours

From the Kitchen

    I know, tortillas and soup sounds pretty weird. If you think that, then prepare to be amazed.


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