There are tons of tortilla soups floating around out there, but the recipe I’m sharing today is different from any of the others I’ve ever seen. What makes it unique is that it is seasoned with dried basil (as opposed to taco-type seasoning), and topped with mozzarella cheese – 2 very important and tasty details! This soup has been a favorite of mine for about 20 years now. It was given to me by a friend when I was about 20 years old (I’ll let you do the math on my age – as long as you promise not to tell! 🙂 )
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
2 Tbsp vegetable oil
2 c. cooked chicken
4 c. chicken broth
3/4 tsp dried basil
1/8 tspg round red pepper (add more if you like it spicy)
salt and pepper to taste
1 (10-oz) can tomato puree
1 (15-oz) can diced tomatoes
Shredded Mozzarella cheese
Saute onion, pepper, and garlic in oil. Add chicken broth and other ingredients (except the tortilla chips and cheese). Heat to a boil; simmer uncovered for 30 minutes.
Put tortilla chips in a bowl, ladle soup over them, then sprinkle the mozzarella cheese on top.
One final note: The 10-oz can of tomato puree provides the perfect tomato-sauce consistency for this soup. For awhile I had a hard time finding it, so I tried buying the bigger can and guesstimating the amount (freezing the rest). Then I tried tomato sauce. Now my stores sell the small tomato puree again, and it really is perfect.
Do you have a favorite recipe that you’ve had for years?