Tammy’s Tortilla Soup

February 23, 2016

Ingredients

3 tablespoons olive oil

½ yellow onion, chopped

2–3 cloves of garlic, chopped

½ cup cilantro , chopped

1 8-ounce can Roma tomatoes

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¼ cup corn masa or corn meal

4 cups chicken stock

2 squash, cut in half & sliced ½” thick

1 cup fresh or canned corn

1 14-ounce can black beans

3 cups light & dark chicken (from 1 rotisserie chicken)

2 tablespoons fresh lime juice

¼ cup shredded Monterey Jack cheese

½ cup sour cream

1 avocado, pitted, peeled & sliced

2 corn tortillas, cut into strips & baked Fresh cilantro

Preparation

1. In a large sauté pan, heat olive oil. Add onion, garlic, and cilantro; sauté until golden brown. Add onion mixture to food processor with tomatoes; process until smooth. Return to pan and add cumin, pepper, and corn masa. Cook (stirring frequently) until thickened, about 5 minutes.

2. In a large saucepan bring chicken stock to a simmer. Add tomato mixture to hot chicken stock and blend until smooth (using an immersion blender if desired). Add squash, salt, and pepper and bring to a simmer. Cook until slightly thickened, about 15-20 minutes.

3. Add corn, black beans, chicken, and lime juice; heat through, about 2–3 minutes. Ladle soup into bowls. Top with cheese, sour cream, avocado, tortillas and fresh cilantro.