Tortilla Soup

Hi everyone! Greetings from Albuquerque! I'm so glad I was included on this list. We're settling in and getting adjusted to our new home, but we definitely miss Columbus and all of you. Hope you're all doing great and I hope you enjoy this recipe from the Southwest. ;)

-Emily Golden


This is a really simple one since you just use the Trader Joe's soup base. (I know, sort of cheating, but it's delicious...) Also, I'm not much of a recipe writer, so sorry it's wordy.

3 medium boneless chicken breasts
1 jar Trader Joe's Roasted Corn Tortilla Chowder
8 oz. chicken broth
1 large fresh tomato, chopped or diced
1 1/2 c. super sweet corn (we like the Costco frozen kind)
8-10 oz. black beans, drained and rinsed
3 oz. black olives (optional)

Sour cream
Cheddar or Monterey Jack cheese

Flour tortillas
Butter (spray butter or cooking spray for a low-fat option)
Salt

We typically cook the chicken first, cutting it up and pan frying it fajita-style.
(You can season with Lawry's salt or fajita/taco seasoning).

If your corn is frozen, you'll want to to thaw it first just a little (but not cook it, so it's still crisp).

Then throw everything into a big pot and simmer over medium heat for about 15 minutes.

While the soup is warming, cut the tortillas into strips, put salt and butter on them, and put them on a baking sheet. (If you want to spice them up, you can use a TINY bit of cayenne pepper, paprika, or chili powder, or a combination.

Bake at 375 for 10 minutes, turning them over halfway through.

*Another option if you don't want to make your own tortilla strips: Whole Foods has awesome fresh tortilla chips, including some mild Southwest flavored ones. They're pricey [like $6 bucks a lb. or something ridiculous], but for a special occasion, they're so good.

When the soup's warm enough, just ladle it into your bowl and add a spoonful of sour cream to thicken the soup and top with cheese. Instant fiesta in a bowl!