Over the years I’ve come to realize I’m a fair weather cook. If it’s 90+ degrees outside (typical for Dallas) most evenings I find myself sipping margaritas with friends on a patio rather than cooking in the kitchen. However as the weather becomes cooler, I suddenly find myself in my kitchen more often than not. One of my favorite recipes to make when it’s cold and rainy outside is my Aunt’s famous tortilla soup. It’s become a winter staple and is a big hit with my friends. Please note you’ll need at least a 6 to 8 quartz pot as this recipe easily feeds 10 people.
1 large onion – chopped
2 4oz. cans of green chilies – chopped
6 cloves of garlic – crushed
3 tbl olive oil
4 medium tomatoes – seeded and chopped
2 32 fl oz cans Beef Broth
2 32 fl oz cans Chicken Broth
3 to 4 gluten free boullion cubes
4 cups of tomato juice (I prefer spicy bloody mary mix)
2 tsp of ground cumin
2 tsp fresh cilantro
2 tsp chili powder
2 tsp of salt
1 tsp white pepper
4 tbl worcestershire sauce
4 tbl A-1 steak sauce
1 bag of tortilla chips
2 cups of Monterrey jack cheese – grated
2 lbs of chicken – marinated overnight in Italian dressing, then cooked and cubed
1 bag of frozen shoe peg (white) corn
3 to 4 avocados – cubed
To start, place marinated chicken in the oven (preheated to 375) and bake for 30 minutes or until juices run clear. Then saute onions, chilies, garlic and olive oil until the onions are transparent. Add tomatoes, broth, tomato juice and seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes. By this time the chicken should be ready to take out of the oven. Add cubed meat and shoe peg corn. Simmer the soup for an additional 10 minutes.
Garnish each bowl with sliced avocados, crushed tortilla chips, pour soup in the bowl and then top with grated cheese.