Thursday’s Dish: Super-Easy Tortilla Soup

In honor of Cinco de Mayo and our recent cold snap, I’m sharing my recipe for Super-Easy Tortilla Soup. It’s a combination of a recipe I used to make when I worked at a deli in San Antonio and experimentation over the years. My husband loves it spicy, but my daughter will only eat it if I use the mild Ro-Tel, so use your own family’s tastes when deciding whether to use hot, original or mild.

For the broth, I like using either homemade chicken stock or a low-sodium store-bought broth because the tomato soup (even the low-sodium version) will add a good bit of salt, and if it’s not enough, you can add more to taste. Using a rotisserie chicken, minced garlic from a jar and a can opener makes this a really quick weekday soup.

One thing kids like about this soup is being able to add their own garnishes. They especially like crumbling the tortilla chips into their bowls!

Super-Easy Tortilla Soup
1 Tablespoon olive oil
1 medium yellow onion, chopped
1 teaspoon minced garlic
2 quarts chicken broth
1 can (10 ounces) Ro-Tel Diced Tomatoes & Green Chilies
1 can (10.5 ounces) Campbell’s Healthy Request Tomato SoupAdvertisement3 carrots, cut into coins
1/2 cup frozen corn kernels
1/2 teaspoon ground cumin
1 heaping teaspoon dried Mexican oregano, crushed*
2 cups shredded or chopped cooked chicken
Salt to taste
Possible garnishes: Cilantro, lime wedges, avocado, sour cream, chopped onion, Mexican cheese (like queso fresco), tortilla chips or corn tortillas, salsa (to make it spicier)

In a large pot, heat olive oil over medium heat. Add onion and sauté about 5 minutes or until translucent (turn the heat down if it starts to brown). Add garlic and sauté 1 minute, then add broth, Ro-Tel and tomato soup. Bring to a boil, then add carrots, corn, cumin and Mexican oregano. (*I put the Mexican oregano in my palm and then crush it over the soup between both hands, rolling it back and forth to get as fine a powder as I can.)

Turn soup down to a low boil and cook until carrots are soft, about 8 minutes. Then add chicken, turn down to a simmer, taste for salt and add if needed, and let flavors meld for 5 more minutes before serving. Can simmer for up to 30 minutes at this point, if needed. Serve with garnishes.

Written by: Shannon Oelrich

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