I came across this recipe about 2 years ago and I’m not sure where it actually came from… its been saved on my computer since. Its supposed to be a copy cat recipe of the tortilla soup at Trudy’s Restaurant in Austin, Texas which has one of the best tortilla soups I’ve ever had. Its one of my favorite soups to fix.
Trudy’s Chicken Tortilla Soup
2 Tbsp margarine
1 lb boneless skinless chicken breasts (or a rotisserie chicken works and cuts down on the cook time)
2 poblano peppers, diced
2 anaheim chili peppers, diced
2 kernals of fresh corn cut off the cob
1 large tomato, diced
1/2 large onion
2 cloves garlic, finely chopped
1/2 Tbsp. ground cumin
Black Pepper to taste
1 Tbsp salt or to taste
1 1/2 bay leaves
15 oz tomato juice
3 qt. chicken broth
for garnishment: Monterrey jack or cheddar, tortilla chips
In a soup or stock pot, melt the margarine and add the next seven ingredients. Saute until the chicken is cooked, the veggies are tender and the onion transparent. Add the cumin, pepper, chicken broth, salt, bay leaves, and tomato juice. Bring to a boil, reduce the heat to medium-low and simmer for 15 minutes. Serve with shredded cheese and broken tortilla chips.
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one of my favourite soups
I just made some a week ago and have the leftovers in the freezer! Have to break that out soon!