I can’t believe Christmas is only a few days away. Fortunately, I only have to buy one more present, and already wrapped all of my other gifts–that’s a first for me! Considering the past few months have been extremely busy, I’m really looking forward to relaxing at home with family for the next couple weeks. :-)
Happy October! I can’t believe it’s already fall, but I’m definitely not complaining. I’m looking forward to chilly weather, warm clothes and hearty meals…oh, and all things pumpkin. Soup is one of my favorite meals during the fall/winter, so I’m kicking off this month with a classic chicken tortilla soup. This recipe is hearty, delicious and healthy–well, healthy sans the sour cream and tortilla strips. :)
Mexican food is by far my favorite cuisine. Tacos, burritos, quesadillas, guacamole, tortilla chips—you name it, I love it and I’ll eat it. My mom’s tortilla soup recipe is right up there in my list of favorite dishes. The soup has just the right amount of kick from the jalapeno, especially for me since I have an abnormally low spice tolerance.
This recipe is broth based, rather than cream, which makes it much healthier, while still hearty and delicious. The soup is so full of flavor that garnishes are not necessary, but adding a dollop of sour cream and sprinkle of shredded cheese can never hurt.
Leftovers will be aplenty after making this recipe. The soup heats up well for lunch the next day or dinner the rest of the week.