Chicken Tortilla Soup Recipe: I’m not sure what your reaction was when you saw the above photo of this delcious looking soup, but I want some right now! My friend Brandy Morcomb posted this picture on her Facebook page of her homemade Chicken Tortilla Soup and she was kind enough to share her recipe with us.
Not only is Brandy sharing her recipe for the soup but she is also giving us her very own spice mix and fills us in on how she makes her cilantro rolls!
1-2 jalapeño diced
1 red pepper diced
1 yellow onion diced
1 box chicken stock (about 4-6 cups )
1 bag of fire roasted corn
2 cans of fire roasted tomatoes
1 can of black beans
1 rotisserie chicken-cleaned off the bone and cubed
You can use whatever spices you like or you can try Brandy’s special spice mixture. Once you have throughly mixed the spices together ONLY USE 2 tablespoons for your soup. You will have extra for other dishes.
Brandy’s Spice Mix (Only use 2 tbsp.)
3 Tbsp. chilli powder
1 1/2 Tbsp. sea salt
2 Tbsp. cumin
2 Tbsp. smoked paprika
2 Tbsp. Mrs Dash southwest Chipotle
1 Tbsp. crushed chilli flakes (optional)
2 Tbsp. cayenne pepper
In a soup pot sauté the jalapenos, red pepper and yellow onion. Once the veggies are tender add the rest of your ingredients and 2 tablespoon of spice mixture. Bring the soup to a light boil and then simmer for 1 hour. While the soup is simmering Brandy always adds the juice of 1-2 limes. Seems simple right?
When you are ready to serve you can top with chips, sour cream, shredded cheese, avocado, and/or cilantro. Whatever you like.
The cilantro rolls are crescent rolls with fresh cilantro and a half a stick of Organic string cheese rolled in them. Then topped with a dash of cilantro.