Chicken Tortilla soup
1 28-oz can diced tomatoes, drained, liquid reserved
lemon (you could use lime, I just happened to have lemon)
2 celery stalks
3 chicken tenders
5 cloves garlic
1 box chicken broth
Sazon seasoning (optional)
jarred jalepenos (reserve 1 tbs of liquid)
hot sauce, to taste
I've made tortilla soup many times and many different ways. It usually fluctuates based on what I have on hand. Here's what I did this time:
I heated a little oil in a large saucepan and sauteed 1/4 onion, chopped, and 3 whole garlic cloves along with the cumin, chili powder, and sofrito. Meanwhile, I used the tomatoes, remaining 1/2 onion, garlic, jalapenos, and lemon juice to make this salsa.
I added the liquid from the tomatoes, the tbs of jalepeno liquid, and the chicken broth to the pan, and added the carrots and celery. I allowed that to cook for a few minutes and then added the cut-up chicken, 1/4 cup of salsa, and corn. I would also add black beans to this, but I didn't happen to have any. I let that simmer for 15 minutes, added salt and pepper to taste, and voila! To serve, I topped with crushed tortilla chips, cheese, an extra squeeze of lemon, hot sauce, and diced avocado.