There's nothing like homemade soup on a cold wintery day. No store-bought soup can compete with anything you make when using fresh ingredients with various herbs and spices.
Being from Texas, tortilla soup is near and dear to my Tex-Mex heart. I learned this recipe from standing in the kitchen watching my step-dad create wonderful dishes. I hope you enjoy this yummy bowl of goodness!
It's gluten and dairy free, too!
Chicken Broth- 1 quart
Beef Broth or 2 -3 tablespoons of English Gravy granules or Beef Granules
Rotesseri chicken or whole baked chicken- chicken separated into small thin, elongated slices. Just use your hands to do this.
2 Ears of fresh corn
1 green chili pepper
1 red or yellow bell pepper
Shitake or baby bella mushrooms
1 yellow onion
2-3 cloves of garlic
3 whole tomatoes
1 tablespoon Paprika
1 tsp Chili powder
Cayanne pepper, just a tiny amount/a pinch to taste
Salt and pepper
Sautee the onion, garlic, and mushrooms until soft. Add corn and bell peppers and sautee. Once soft, add the tomotoes, chicken broth, and beef broth/gravy granules. Let it come to a boil and simmer. Once at a simmer, add Paprika, Chilli, and Cayanne. Simmer for 10 minutes. Add cilantro and simmer and additional 5 minutes. Sprinkle the lime, salt, and pepper to taste.
Serve warm with avocado and fresh cilantro and tortilla chips. You can also crunch up the tortilla chips and put in soup.
I love Siete' brand for tortilla chips.