Heather & Shannon's Homemade Tortilla Soup

Shannon & I decided we could make our own tortilla soup that was delicious...and we did! I think its a lot healthier then getting it at a restaurant, buying a can of it, or packet to make it. I apologize once again I don't have exact amounts. I know that might be annoying to some but I really like to make things to taste and experiment when I cook. Plus change the amounts depending on how you like your tortilla soup! I'll try to estimate amounts though.

Tortilla Soup

Boil:

Tomatoes (~6 Roma tomatoes, diced)

Onion (~1 medium onion, diced)

Garlic (~3-4 cloves, minced or 1 tbsp minced from the jar)

Bouillon Cubes (to match the amount of water you use)

Water (~6 cups)

*Depending on how "juicy" the tomatoes are you might need to use more/less tomatoes. Boil until the mixture turns into a "tomato broth". It should taste flavorful and not watery.

Add:

1 can of diced tomatoes (any flavor...we usually used the jalapeno one)

Shredded chicken (optional) (~2 breasts)

Cumin

Juice of a lime

Garlic salt/powder (if needed)

Salt to taste (if needed)

Stew with:

1 large fresh Jalapeno (whole, not chopped)

Cilantro

*Add the jalapeno, whole into the soup along with cilantro. Reduce heat to a simmer, cover soup. Simmer until soup is "ready"...basically the flavor of the jalapeno and seasonings have permeated throughout the soup and the broth is the right consistency and taste.

This soup is super easy to make, super fresh, and healthy! The flavors even get better over time so its actually wonderful left over. And if you have tomatoes that are too ripe...perfect to use for this soup! In fact a good tip is to make sure you get fully ripe and soft tomatoes so that you get a richer broth. I usually skip the "toppings" but if you want to add tortilla strips/chips, cheese, or avocado then go for it.