Colorful Tortilla Soup

Dude is back in the kitchen today with a delicious soup recipe he found in one of his cookbooks!

We made a few changes to the original. Since Dude decided to make the soup kinda at the last minute, we relied heavily on freezer ingredients (frozen chicken broth, chicken breast, corn, and some diced tomatoes with herbs (yay for cleaning out the freezer!))

Even with solidly frozen ingredients, the soup came together quickly – perfect for a busy night!

Here’s Dude:

It was good, even on a nice summer day!

Colorful Tortilla Soup

Adapted from Disney’s Family Cookbook, pg 91

Soup

8 cups chicken broth

3 large tomatoes, diced (about 3 cups)

4 ears corn, kernels removed, cobs reserved

2 large boneless skinless chicken breasts

1 sprig rosemary, chopped

1 handful fresh basil, chopped

¼ cup salsa

¼ cup low sodium soy sauce

1 lime, juiced

To top

Tortilla chips

Monterey jack cheese, shredded

Cilantro, chopped

Avocado, diced

Place the chicken broth, tomatoes, corn (kernels and cobs), chicken, rosemary, and basil in a large stock pot. Bring to a boil.

Reduce to a simmer and cook for 20 minutes or until the chicken is cooked through. Remove the corn cobs and chicken. When cool enough to handle, slice or shred into bite sized pieces, return to pot. Discard the corn cobs.

Stir in the salsa, soy sauce, and lime juice and simmer for 5 minutes.

Serve the soup and top with tortilla chips, cheese, cilantro, and avocado, as desired.

Serves 4-6

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