Growing up in a small town in Mexico, the aroma of simmering spices and the sound of sizzling tortilla strips would waft through the air on chilly afternoons. This was a familiar sign that my grandmother’s famous Tortilla Soup was on the menu for dinner. It was a dish that embraced our heritage, warm memories, and the rich flavors of Mexican cuisine. Today, I’m delighted to share this cherished family recipe that has stood the test of time with all of you.

Ingredients:

– 2 tablespoons of vegetable oil
– 1 medium-sized onion, finely chopped
– 2 cloves of garlic, minced
– 2 jalapeno peppers, seeded and finely diced
– 1 can (14 ounces) of diced tomatoes, drained
– 6 cups of chicken or vegetable broth
– 1 teaspoon of ground cumin
– 1 teaspoon of chili powder
– 1 teaspoon of dried oregano
– 1 bay leaf
– Salt and pepper to taste
– 2 cups of cooked shredded chicken breast
– 1 cup of frozen corn kernels
– 1 lime, juiced
– Fresh cilantro, chopped, for garnish
– Avocado slices, for garnish
– Tortilla strips or tortilla chips, for serving

Cooking Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until they turn translucent and fragrant, about 5 minutes.

2. Stir in the diced jalapeno peppers and continue to cook for another 2 minutes, allowing their spiciness to infuse into the base of the soup.

3. Add the drained diced tomatoes to the pot and cook for 3-4 minutes, stirring occasionally, until they start to soften and release their sweet juices.

4. Pour in the chicken or vegetable broth, followed by the ground cumin, chili powder, dried oregano, bay leaf, salt, and pepper. Give it a good stir to ensure the flavors are evenly distributed.

5. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for around 20 minutes. This will allow the flavors to meld together beautifully.

6. After the soup has simmered, discard the bay leaf and carefully puree the soup until smooth using an immersion blender or transferring it to a countertop blender.

7. Return the pureed soup to the pot and stir in the shredded chicken breast and frozen corn kernels. Allow these ingredients to heat through for approximately 5 minutes.

8. Finish off by squeezing in the fresh lime juice, adding a vibrant citrus zing that complements the other spices perfectly.

9. Ladle the soup into individual bowls and garnish each with a sprinkle of fresh cilantro, a few slices of creamy avocado, and a handful of tortilla strips or chips for some delightful crunch.

Tips and Variations:

– For a vegetarian option, substitute the chicken with extra vegetables like diced bell peppers, zucchini, or mushrooms.
– If you prefer a spicier kick, leave the seeds in the jalapeno peppers or add a pinch of red pepper flakes while cooking.
– Experiment with different toppings, such as sour cream, grated cheese, or even a dollop of guacamole.

Tortilla Soup isn’t just a bowl of warm and comforting flavors; it’s a celebration of heritage, love, and the joy of gathering around the table with the people we cherish. With every spoonful, it transports me back to my grandmother’s kitchen, reminding me of the rich culinary traditions that have shaped me. I hope that this recipe allows you to create similar memories and share this soul-warming soup with your own loved ones.