Saturday, May 21, 2016

Tortilla Soup



2 ears of corn (or ½ can/ or 1 cup frozen)

2 tbs sweet butter

2 cloves garlic

1 c. onion, diced

½ c. carrots, diced

½ c. Anaheim chile peppers (1- 4oz can)

2 tsp cumin

1 tbs chili powder

1 tsp. dried oregano

1 ½ c. tomatoes, petite diced (1- 14oz can)

1 qt. chicken stock (I use more or add water to thin)

1 bunch cilantro, chopped (divide- add ½  just before serving)

1 ½ c. cooked chicken (2 breasts)

1 ½ tsp salt (to taste- I use less)

½ tsp black pepper

2 c. tortilla chips, broken to pieces

1 c. Monterey Jack cheese (cheddar is fine too)


Cut raw kernels off the corncobs. In a large saucepan, melt the butter over medium heat. Add the garlic, onion, carrots, green chile peppers and corn. Cook for 3 minutes, stirring occasionally, until the onion is translucent. Stir in cumin, chili powder and oregano and continue stirring another minute to toast the spices. Add the tomatoes, chicken stock, cilantro and chicken. Bring mixture to a boil, then simmer for 10 minutes. Season with salt and pepper to taste. To serve add tortilla chips and cheese.


Makes 8 servings


This has been a family favorite for many years. The recipe comes from the Phoenix newspaper from the 1990’s from a Prescott restaurant named Murphy’s.