Don’t Complain That It’s Getting Warmer! Soup is Good No Matter What the Weather!


I like sharing recipes. In fact, if you knew my real name, had my cell phone number, or follow my tumblr, you would find that I live blog my meals every now and then. Nothing was more exciting the day that I made tortilla soup. Let’s turn around and make some, then! Because it is good, no matter what time of the year it is!


Tortilla soup really is simple. Super simple. Some people make it out to be harder than it is, but it has a few main ingredients that make a wonderful meal. Let me preface this with the note that this has chicken in it, but you can opt out if you are vegetarian. However, I do not suggest substituting with beef. There is just something wrong about that, and that is coming from a Texan, too. I also want to mention that you can put more or less of all the items in here, depending on your preference.


The first step is to have a large soup pot. Place it on a medium-high heat and place a teaspoon of olive oil in the pot. Toss in about a fourth of a large onion chopped, one bell pepper chopped, and about a cup of loose corn. Then saute them all together in the pan until the bell pepper is soft and the onions are clear. In another pan, cook chicken that has been removed from the bone and chopped into bite-sized chunks, which makes it cook faster.


Once the the onions are done and the bell pepper is cooked, you want to toss in two diced tomatoes, one garlic clove minced, and one Serrano pepper. The pepper can either chopped or whole, depending on your heat tolerance. Putting it in whole can give the flavor without giving too much heat; chopping it up (the way I like it) can add heat with the flavor. If you want some heat with the flavor, remove the rib and the seeds – that is where the heat is. Don’t touch your face after this! It will burn! You can also wear gloves when working with the pepper. Saute those two ingredients for a bit and toss in the cooked chicken as well.


After adding the peppers and the tomatoes, add six cups of water to the pot and add the seasonings. Now this is the part where you have to be exact. Add 3/4 a teaspoon of ground cumin and 3/4 a teaspoon of chili powder. You can add more of each later as per your taste, but this is the basic amount. Stir and bring the mixture to a boil. Cover and take it down to a simmer for 30 min. Once done, remove the lid, add some chopped cilantro to taste, and let cool a bit before serving. Trust me, this will be good. Once served, top with shredded Oxaca cheese (you can find it in the cheese section, or just ask someone at the store) and tortilla chips. See! Super easy and simple, especially if you compile the ingredients beforehand. I like to do that on the weekends to help myself during the week.


I hope that you guys enjoy this soup. I promise this is something I make year round, and it is so freaking good I can’t stand it. The fabulous thing about this, too, is that all the ingredients are relatively inexpensive, easy to find, and super familiar! It even tastes better once it has been heated up again on leftover night, too. The spices have been able to settle, sink in, and develop. Enjoy!

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