When chilly nights arrive, we look for soup recipes that warm our bellies. This Tortilla Corn Soup has been widely shared in my family and is an absolute favorite. It can be made in so many variations. Substitute chicken broth out for vegetable broth and add a white bean instead of cooked chicken for a vegetarian version. The lime may be the absolute best part of this easy recipe so be sure to include it! Special thanks to LOAR contributor, Diane Bittiker, for her rockstar dining winter meal creation.
Tortilla Corn Soup recipe by Diane Bittiker
1 onion chopped
4 garlic cloves – minced
1 bag frozen corn (16 oz)
6 Roma tomatoes – chopped
2-3 pounds of cooked chicken* – chopped into bite size pieces.
*Boneless, skinless thighs give the best flavor to this soup.
*Try “Just Chicken” at Trader Joe’s – makes the recipe go together faster!
2 large cans of chicken broth
½ cup chopped cilantro
¼ – ½ cup freshly squeezed lime juice. (The amount is your personal preference. The lime juice really adds the “kick” to this recipe.)
4 TBSP “Better than Bouillon” (For those of you watching your salt intake, you can put less in and it will be fine.)
1 cup cooked brown rice
Pepper jack cheese – shredded
Sauté the onions and garlic in a stock pot with a small amount of butter. Then here is the easy part: add everything else to the pot! Simmer for at least one hour.
Place a handful of crunched tortilla chips in serving bowl – ladle in soup – top with shredded cheese, a few more tortilla chips and a slice or two of avocado on top and enjoy!
Originally posted on November 6, 2008; re-posted November 16, 2015 with updates