I’ve been in a soup mood for the past few weeks. It’s partially because my family has been passing a cold around for about a month. It’s also because the temperatures have finally cooled off in Southern California, and nothing warms the stomach better than a delicious bowl of homemade soup.
I saw this recipe today and had to share it with you. It combines two of my favorite things–soup and Mexican food–and turns them into a delicious recipe everyone will love. And the best thing is that this recipe is thick, like a stew or a chili even, making it delicious to eat with a big bag of tortilla chips.
To make this recipe:
In a soup pan, add 2 Tablespoons olive oil.
Add 1 diced onion and cook until almost soft.
Add 2 cloves chopped garlic and 1 chopped jalepeno (seeds removed) and cook for about 2 minutes, until the jalepeno has softened.
Next, add 2 Tablespoons chili powder and 1 Tablespoon cumin and stir.
De glaze the pan with 1 bottle of beer. Increase the heat and allow the beer to reduce and the alcohol to cook out.
Add one jar (about 2 cups) of green tomatillo salsa to the pot and stir.
Add about 3 cups of good chicken broth.
Now add the meat of 1 rotisserie chicken (you can use turkey also)–shredded or diced.
Allow this to cook for a few minutes, while you add about 5 handfuls of tortilla chips and a small handful of cilantro to a food processor. Grind until mostly crushed.
Add the chips and cilantro to the soup and stir.
Bring the soup to a boil. Simmer then squeeze in the juice of 1 lime.
Ladle the soup into bowls and enjoy as-is, with tortilla chips to scoop, or topped with a delicious dollop of sour creme and some chopped green onions. This would also be delicious with a sprinkle of cheddar cheese.
More Yummy Soups: