In a traditional tortilla soup, corn tortillas are deep fried and added to the soup. But to make the work simpler I have used corn tortilla chips for the topping of the soup. The crunchiness of the chips pairs very good with this soup.
This can be made as a complete vegetarian soup by avoiding shredded chicken and replacing vegetable broth for chicken broth. Both the version tastes so good. The fresh oregano makes a lot of different in the soup. But some time when I run out them I use dried ones also.
Shredded cooked chicken – 1 ½ cups
Onions, diced – 2 medium
Carrots, cubed – 1 big
Celery, cubed – 2 stalk
Corn kernels – ¼ cup
Garlic cloves, minced – 3 to 4
Chopped Fresh Oregano - 2 Teaspoon
Jalapeno, seeded and minced – 1
Ripe medium tomatoes – 3
Chicken stock – 1 quart box
Extra-virgin olive oil – 2 tablespoon
Salt as required
Cilantro leaves – 1 bunch
Tortilla chips – 1 cup for topping
1. Place a stockpot over medium heat and add olive oil. Add the onions, garlic and all other veggies and stir for 10 mins until the veggies cook.
2. Then add the jalapenos and tomatoes and cook for few more minutes. Then add the chopped oregano and half of the cilantro.
3. Now pour in the stock and check for seasoning. Simmer for 20 minutes. Finally add the shredded cooked chicken and stir the soup. Serve with chopped cilantro.