Sister Trevino’s Tortilla Soup

Ingredients

6 Corn Tortilla Shells Cut into Quarters

3 Cups Chicken Stock

3 Chicken Breasts

1 Tablespoon Oil

3 Cups Fresh Salsa

4 Ears Fresh Corn, Cut off Cob (I used a can of corn)

1 Tablespoon Cumin

Salt and Pepper

1 Cup Pepper Jack Cheese, shredded

Salsa

IF You Don’t Have Fresh Salsa (here is her’s)

1 Onion

1-2 Bell Peppers

3 Cans of Tomatoes or 8-12 fresh Tomatoes

2 Cloves of Garlic

Bunch of Cilantro

Can of Corn

Splash of Lime

1 Tablespoon of Cumin (more if wanted)

Salt and Pepper (to taste)

In stock pot add oil let heat and then add cut tortilla shells, let them cook turning every once in a while, until they are crunchy. They give the texture to the soup, so this step is essential. Add chicken stock, salsa, cumin and chicken. Let simmer for an hour over the oven or place in the crockpot and simmer on low all day. Pull out chicken place on cutting board let cool. Take broth and blend, cut chicken into pieces and place back in pot. To this add corn cornels seasoned with salt and pepper, add cheese and serve with chips and sour cream.

This was a little spicy for me, it may have been because I used Todd’s salsa for it. I will try mine next time.