Western Medicine

I made this last night to cleanse our vegetable drawer before starting fresh next week.  I could have made regular chicken soup, but I also wanted to use the last of our avocados.  Whether you call this Tortilla Soup or Mexican Chicken Soup, or just soup if you’re from Mexico, I love the way the corn tortillas dissolve while cooking, making the overall consistency thick and well, “corny”.  Funny, I haven’t used “corny” as an adjective since talking about Andra.

Mexican Chicken Soup

1 onion, diced

2 cloves garlic, chopped

1 stalk celery, diced

1 yellow or orange bell pepper, diced

1 jalapeno, seeded and diced

1 tsp ground cumin

1 tsp ground coriander

4 cups chicken broth

4 fajita-size corn tortillas, cut into 1-inch strips

2 roasted chicken breasts, shredded or one store-bought rotisserie chicken, skinned and shredded

1 tablespoon fresh lime juice

Heat 2 tablespoons canola oil in medium saucepan.  Season onion with salt and saute until soft, about 3-4 minutes.  Add chopped celery, bell pepper, jalapeno, garlic and spices and continue to cook until all vegetables are soft.  Add chicken broth and bring to a simmer.  Add corn tortillas and continue to simmer, stirring occasionally, until tortillas dissolve.  When the soup is at a uniform consistency, add chicken and continue to cook until chicken is heated through.  Finish with fresh lime juice.

Serve with diced avocado, chopped fresh cilantro, sour cream (or Greek yogurt), pickled jalapenos and a lime wedge.

– Catherine

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