Tortilla Soup a la Latina
I love to cook. I do.
There is almost a zen-like quality to starting with fresh ingredients and mixing, stirring, sautéing things and finally serving something amazing and delightful to the palate. But that doesn’t mean that I’m a slave to food fashion.
More than liking to cook, I just love to eat.
So I have some really simple and delicious go-to meals. This is one of my favorites, because it just requires collecting the ingredients, slicing up a few things and … ahem … opening cans.
Yes, that’s right. Cans. (Don’t judge me.)
The Cuban word for “can” is “lata.”
And, after all…
I am Latina! =D
Easy Tortilla Soup
-2 cans chicken broth (or about 28 oz.’s)
-2 cans diced tomatoes (I usually like the ones with onions & peppers added.)
-1 small can diced green chiles (I like mild, but this is according to personal taste.)
-1 can black beans
-1 fully cooked roasted chicken (the kind you can pick up at the grocery store)
-1 can of corn
-Grated jack and cheddar cheeses
-Slices of lime
1. Take chicken apart (easiest to do it while it’s still warm and just use your fingers) into bite-size pieces.
2. Open all cans and place contents into a large pot.
3. Stir in chicken pieces and heat through.
4. Set out assorted garnishes and let everyone add to their soup according to their personal tastes.
I know you’re skeptical about the can thing, but once again, you’ll just have to trust me.
You can thank me later. ;-)
(Recipe originally posted on MBFCF in another form.)