Although my ancestry is British and German, I love tortilla soup. Unfortunately, I can’t order it in a restaurant because it contains too much salt. Too much salt makes my ankles swell, which is uncomfortable and dangerous for someone like me on blood pressure medication. Can I make tortilla soup at home?
I decided to give it a try, I looked in my cookbooks and found several recipes. I then did an internet search and found dozens more. The local newspaper also published a recipe. After reading enough recipes to make me cross my eyes, I combined several recipes and added my own twist.
Tortilla soup is popular in many states. Barbara Hansen describes two versions of California in her “Los Angeles Times” article, “A Bowl of Mexican Soup.” In Mexico City, it begins, the classic soup is chicken broth combined with roasted tomatoes, onion, garlic, chiles, and shredded tortillas. In California, the soup often has a thickened tomato base with ground tortillas or is bean soup with fried tortillas.
“A great tortilla soup can be a revelation,” he writes, “rich with an intriguing roasted corn flavor, vibrant with tantalizing color and aromas.” No one seems to know the origin of the soup, although some speculate that it comes from leftovers.
I wanted a quick version of this Mexican favorite, something with lots of flavor and just a little bit of salt. My pantry contained most of the ingredients I needed, a can of fire-roasted tomatoes, a can of chopped chilies, and a box of salt-free chicken broth. Authentic recipes always contain cilantro, which is something I don’t like, so I left it out. If you like cilantro, add it to the soup.
To my surprise, I found salt-free taco chips in the Mexican section of my grocery store. You can use salty chips if you like. The preparation time for my recipe is 10 minutes maximum. I simmered the soup for 20 minutes, but you can simmer for longer or transfer to a slow cooker. My husband and I ate the soup for lunch, but it can easily be turned into dinner with the addition of salad and flan for dessert.
Ingredients
2 tablespoons olive oil
14-ounce package of chicken fillets
1 medium onion, finely chopped
14.5-ounce can fire-roasted tomatoes
32-ounce carton salt-free chicken broth
4-ounce can diced green chiles
1 cup frozen corn
Garlic powder to taste
1 teaspoon low-sodium taco seasoning
1/2 teaspoon low sodium salt (can be omitted)
tortilla chips without salt
Shredded Cheddar cheese, made with 2% milk
method
Cut the chicken fillets into bite-size pieces. Coat the bottom of a soup pot or large saucepan with olive oil. Add chicken and sauté over medium heat until browned. Add chopped onions and cook for one minute. With the exception of the tortilla chips, add all other ingredients. Cover and cook over low heat for 15-20 minutes. Serve in bowls and top with crushed Mexican chips. Garnish with lime wedges, chopped avocado, shredded Cheddar cheese, and cilantro if desired. Makes six generous servings.