A Day Late ~ Chicken Tortilla Soup Recipe

My friend Lisa gave me this recipe for restaurant style Chicken Tortilla Soup.  It's become one of our most favorite recipes.  Since it takes cilantro and Poblano peppers it can get expensive, but watch for sales and stock up on those fresh items when you can.

Cilantro leaves can be cut from stems and frozen whole until ready to use.  It's also super easy, although rather invasive, to grow but is mostly a cool weather crop so keep that in mind.

Poblano peppers are also very easy to grow.  We ended up with only one plant last year thanks to some hungry gophers, but we still had as many peppers as we could eat fresh, and freeze, with only one plant! 

Lisa's Favorite Tortilla Soup
1 cup chopped onion
6 cloves of garlic, minced
4 Poblano peppers, seeded and chopped
2 Tbsp. cumin seed
2 Tbsp. cooking oil
Cook above ingredients in hot oil about 5 minutes, or until tender, stirring constantly.

Add the following:
1 1/2 cups (about 3 ears) fresh cut corn kernals
     (Use a package of frozen corn in winter)
3 medium tomatoes, chopped
2 14oz. cans chicken broth (about 3 1/2 cups.  I use bone broth!)
1 1/2 cups coarsely shredded cooked chicken
2 bunches snipped fresh cilantro

Bring mixture to boiling; reduce heat and simmer, covered until tomatoes are tender.  Serve with:
tortilla chips
shredded cheese
cilantro
sour cream