Blue Corn Mexican Tortilla Soup

Name: Blue Corn Mexican Tortilla Soup
Prep time: 1 h
Total time: 1 h
Yield: 6-8
Cuisine: Mexican Cuisine
Ingredients: 1/2 Yellow onion-finely chopped; 2 C. Shredded or chopped turkey (or chicken can be substituted); 1- 28oz. Can of Fire Roasted Tomatoes (with chilis optional for added spice); 2- 6oz. Cans of tomato paste; 5 Cups of chicken broth or split 1/2 bone broth and chicken stock; 1 C. Fire Roasted Corn (we usedTrader Joes); 3-4 Sweet Peppers-De-seeded and finely chopped; 1/4 C. Chopped Jalapeño Peppers (We used sweet and spicy jalapeños); 1/2 Tsp. Chipotle Powder (1Tsp if you like it spicy!); 1/4 Tsp. Cayenne Pepper(less if you prefer less heat ); 1 Tsp. Cumin Powder; 4 Garlic cloves- finely chopped; 2-3 Grinds of fresh ground pepper; 1-2 Tsp. of Kosher salt; 1/3 C. Heavy cream + 2-3 Tbsp. more if your soup has too much spice; 2-3 Tbsp. Extra Virgin Olive Oil; 2 Tbsp. Fresh Cilantro- Chopped; 1/4 C. Shredded Cheddar or Mexican Cheese Blend; 1 C. Blue Corn Tortilla Chips- Broken up (sub with regular tortilla chips if desired); 1 Ripe avocado-peeled and chopped; 1 Tbsp. Per each bowl- Mexican Crema-Optional

Shop this look: Charlotte large low bowl

Blue Corn Mexican Tortilla Soup

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Category

Soup/South of the Border

Cuisine

Mexican Cuisine

Servings

6-8

Prep Time

1 hour

This heart warming and tummy soothing soup for the soul is perfect for curing a cold & is the epitome of comfort food..The best part, you can use up all those left overs from roasted chickens or that Thanksgiving turkey.
Author:
Lollygag

Ingredients

1/2 Yellow onion-finely chopped

2 C. Shredded or chopped turkey (or chicken can be substituted)

1- 28oz. Can of Fire Roasted Tomatoes (with chilis optional for added spice)

2- 6oz. Cans of tomato paste

5 Cups of chicken broth or split 1/2 bone broth and chicken stock

1 C. Fire Roasted Corn (we usedTrader Joes)

3-4 Sweet Peppers-De-seeded and finely chopped

1/4 C. Chopped Jalapeño Peppers (We used sweet and spicy jalapeños)

1/2 Tsp. Chipotle Powder (1Tsp if you like it spicy!)

1/4 Tsp. Cayenne Pepper(less if you prefer less heat )

1 Tsp. Cumin Powder

4 Garlic cloves- finely chopped

2-3 Grinds of fresh ground pepper

1-2 Tsp. of Kosher salt

1/3 C. Heavy cream + 2-3 Tbsp. more if your soup has too much spice

2-3 Tbsp. Extra Virgin Olive Oil

Garnishes

2 Tbsp. Fresh Cilantro- Chopped

1/4 C. Shredded Cheddar or Mexican Cheese Blend

1 C. Blue Corn Tortilla Chips- Broken up (sub with regular tortilla chips if desired)

1 Ripe avocado-peeled and chopped

1 Tbsp. Per each bowl- Mexican Crema-Optional

Directions
Heat a large pot or large dutch oven over medium heat and add 2-3 Tbsps. of Extra Virgin Olive Oil.

Add onions and sauté for 2-3 minutes, until slightly soft and translucent.

Add the sweet peppers and garlic, then sauté for another 5 minutes.

Add the jalapeño peppers, corn, and fire roasted tomatoes, then stir well.

Next add the chicken stock and tomato paste, and blend well until paste is dissolved.

Then add the cumin, cayenne, pepper, and chipotle powder, salt & pepper, and combine well.

Lastly add the shredded turkey to the pot and bring to a simmer.

Reduce heat to a low simmer for 30 minutes, stirring occasionally. If the soup looks too thick, you can add a bit more chicken stock.

After 30 minutes is up, add your heavy cream and mix well and let the soup simmer for another 10 minutes.

Then remove from your pot from the heat and let your soup stand for 10 minutes to cool.

Assembly

Serve into large soup bowls or low bowls and top with blue corn tortilla chips, shredded cheddar cheese, diced avocado, fresh chopped cilantro, and a dollop of Mexican Crema on top if desired.