Tortilla and Jalapeño Soup with Chicken

Tortilla and Jalapeño Soup with Chicken

Serves about 7 and 3/4.

Things You’re Gonna Need:

2 Tbsp. of vegetable oil
1 sweeeeet onion, chopped up
2 jalapeño peppers, deseeded and diced… for giggle, rub your eyes while doing this
2 large garlic cloves, minced
2 tsp. of ground cumin
Some salt and some pepper
6 cups of broth, preferably chicken
4 corn tortillas, cut into little strips
1/4 cup fresh parsley… some folks use cilantro but I hate that stuff. Yuck.
1 roasted chicken from the supermarket, shred off about a pound of meat
1 cup of grits made in advance or 1/4 cup of uncooked (add 20 minutes to cooking time below)
Sour cream
Tortilla Chips

Whatcha Gotta Do:

  1. Get a big pot and heat the two Tbsp of oil.
  2. Add in the onion, the jalapeños, the cumin, and the garlic. Season it with the pepper and the salt. Cover and cook for 5 minutes over medium heat.
  3. Pour in the broth and those tortilla strips, bringing to a boil and then simmer for 5 minutes.
  4. Add the parsley and pour it all in a blender (or use a stick blender one if you are all fancy-schmancy). Blend it all up, mama.
  5. Take your soup goop and add the chicken and grits. Heat on low for about 5 minutes. (Longer if you are using dry grits…about 20 min… maybe even add a quick boil.)
  6. Put it in bowls. Dollop on some sour cream and add chips.

Eat it.


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