Although my heritage is British and German, I like tortilla soup. Sadly, I can not order it in a restaurant as a result of it accommodates an excessive amount of salt. The surplus salt makes my ankles swell, which is uncomfortable and harmful for somebody like me who takes blood stress medicine. May I make tortilla soup at residence?
I made a decision to offer it a strive, searched my cookbooks, and located a number of recipes. An Web search got here subsequent and I discovered dozens extra. The native newspaper additionally revealed a recipe. After studying sufficient recipes to make my eyes cross, I mixed a number of recipes and added my very own contact.
Tortilla soup is standard in lots of states. Barbara Hansen describes two California variations in her “Los Angeles Instances” article, “A Bowl of Mexican Soup.” In Mexico Metropolis, she begins, the basic soup is hen broth mixed with roasted tomatoes, onion, garlic, chiles and tortillas minimize into strips. In California, the soup typically has a tomato base thickened with floor tortillas or is bean soup with fried tortillas.
“An important tortilla soup could be a revelation,” she writes, “wealthy with an intriguing roasted-corn taste, vibrant with coloration and toasty, tantalizing aromas.” No one appears to know the origin of the soup, although some speculate it got here from leftovers.
I wished a fast model of this Mexican favourite, one thing with plenty of taste and solely just a little salt. My pantry contained a lot of the components I wanted, a can of fireside roasted tomatoes, a can of chopped chiles, and a carton of salt-free hen inventory. Genuine recipes at all times include cilantro, one thing I do not like, so I left it out. Should you like cilantro, add it to the soup.
A lot to my amazement, I discovered salt-free taco chips within the Mexican part of my grocery retailer. Chances are you’ll use salted chips if you want. The preparation time for my recipe is 10 minutes on the most. I simmered the soup for 20 minutes, however you could simmer it longer, or switch it to a gradual cooker. My husband and I had the soup for lunch, however it may simply turn out to be a dinner with the addition of salad and flan for dessert.
2 tablespoons olive oil
14-ounce bundle of hen tenders
1 medium onion, finely chopped
14.5-ounce can of fireside roasted tomatoes
32-ounce carton salt-free hen inventory
4-ounce can diced inexperienced chilies
1 cup frozen corn
Garlic powder to style
1 teaspoon decrease sodium taco seasoning
1/2 teaspoon decrease sodium salt (could also be omitted)
Salt-free tortilla chips
Shredded Cheddar cheese, made with 2% milk
Lower the hen tenders into bite-size items. Coat the underside of a soup kettle or giant saucepan with olive oil. Add hen and saute over medium warmth till it turns into Add the chopped onions and prepare dinner for one minute. Aside from the tortilla chips, add all the different components. Cowl and simmer on low warmth for 15-20 minutes. Ladle into bowls and high with crushed Mexican chips. Garnish with lime wedges, chopped avocado, shredded Cheddar cheese, and cilantro in case you prefer it. Makes six beneficiant servings.