Thursday, September 18, 2014

Tortilla Soup

So, so, SO much to share since my last post. There's so much to say, but I will start with a "THANK YOU"! It's been a year since I began this blog and it's been a much needed creative outlet, but it's also brought some much needed successes. Thank you for reading, subscribing, sharing, and commenting. You are appreciated!


The next bit if news is, I'm starting a new job in October! If you know me in real life you'll know what a journey that situation has been. I've been desperate for a change for about 4 years and there has been A LOT of disappointment, feelings of rejection, tears, sleepless nights, and frustration. That's a story for another time, but I did want to write publicly about this blessing, and send encouragement your way if you're feeling stuck in a situation that you feel you have no control over. God is in control of your life. Just rest in His plan (even if it's difficult), and I promise that one day you'll look back and see that He had a perfect ending planned for you!

Now for the apology, I looked back and I haven't posted anything in 3 weeks?? Yikes! I'm truly sorry! It's been a bit crazy around here and I ended up having a cold/flu/weird, terrible sickness that lasted for two weeks. It was a real butt-kicker. And that, ladies and gentlemen is how this soup was created! 


This is tortilla soup, and it saved my throat and probably cured my head cold/flu/weird, terrible sickness. Maybe I should call this "Miracle Soup"?


This soup is incredibly easy, filling, and comforting....just what you need when you're feeling under the weather or chilled from the cooler temps. Chicken broth, diced tomatoes, jalapeños, cumin, and the unexpected addition of tortillas make a creamy soup that you'll be craving this fall!

Tortilla Soup

makes 2 quarts soup

1/4 cup olive oil
3 corn tortillas, chopped
2 cups yellow onion, diced
2 tablespoons ground cumin
1 teaspoon ground chipotle chile powder
1 jalapeño pepper, seeded and diced
5 garlic cloves, minced
1 quart reduced-sodium chicken broth
28 ounce can diced tomatoes

Heat oil in a large saucepan over medium-high heat. Add chopped tortillas and fry until crispy. 

Add onion, cumin, chile powder, jalapeño, and garlic. Cook until onions are tender and translucent.

Add broth and tomatoes and cooke over medium heat for 45 minutes. 

Puree soup in a blender and enjoy. You can eat this alone, or add whatever you like! I added grated cheese, cubed avocado, grilled chicken, and fried tortilla strips. 

recipe slightly adapted from The Kitchy Kitchen Cookbook by Claire Thomas


This soup and Vick's vaporub. Saved my life. :)

No comments:

Post a Comment