While most of mine and Dave’s favorite recipes appeared in this post last week, one of our biggest cold weather staples was very obviously missing: this tortilla soup! My mom has been making the same one forever, and during my first winter of cooking for myself, she emailed me a photo of the recipe. There are SO many tortilla soup recipes out there, but I never bother to try any of them because I like this one so much. It’s ridiculously cheap, easy, quick (20 minutes from start to dinner time), and delicious, and since Dave and I threw a pot together over the weekend, I snapped a picture to share along with the recipe!
2 cups no salt-added tomato sauce
1 1/2 cups water
1 cup bottled salsa (I like Herdez in Medium)
1 cup frozen whole-kernel corn
1 teaspoon dried oregano
1 teaspoon dried basil
1 (14 oz) can reduced sodium chicken broth
1 (16 oz) can kidney beans, drained and rinsed
1 garlic clove, minced
Shredded Mexican or Monterey Jack cheese
Combine first 9 ingredients in a large saucepan, bring to a boil. Cover, reduce heat, and simmer for 12 minutes.
That’s it! I like to ladle it over some crushed tortilla chips and top it with shredded cheese, as the original instructions suggest. Dave adds a dash of hot sauce and a dollop of Greek yogurt (our permanent substitute for sour cream). You can also mix in cilantro, diced avocado, some lime juice, or even shredded chicken. Enjoy!