Looking for a great Cinco de Mayo recipe to help you celebrate this year?
While it’s true that Cinco de Mayo is a holiday celebrated mostly in the U.S., May the 5th gives me an excuse to try a new recipe, as well as create a little family FIESTA at home! Some years I’ve decorated our kitchen with green, white and red streamers, other years I’ve simply brought out the sombreros and noise-makers. Either way—my kids like the excitement at dinner time.
So in honor of Cinco de Mayo, I’m sharing a delicious tortilla soup recipe that has been a family favorite for many years. It’s easy to make and the flavor is excellent. Best of all, if your day is busy, this soup can be made ahead of time and refrigerated or cooked in a slow cooker.
Cinco de Mayo Tortilla Soup
Compliments of Elise Stolle
2 cloves garlic
2 Tablespoons butter
2 teaspoons ground cumin
2 (14 ounce) cans chicken broth
1 (14 ounce) can stewed tomatoes, chopped
1 (15 ounce) can whole kernel corn
½ cup picante sauce or salsa
¼ cup dried or chopped onion
1 and ½ cups filtered water
½ cup (I put more!) fresh cilantro, chopped
1 or 2 cups boiled, shredded or cubed chicken
8 oz. shredded Monterrey Jack Cheese
Tortilla Chips
Cook garlic in butter in a large saucepan for two minutes. Add cumin; cook and stir one minute. Add broth, tomatoes, corn, picante sauce, onion and water and bring to boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat; stir in cilantro and cooked chicken. Cook on low for 5 minutes. Garnish with shredded cheese and tortilla strips at serving time. Makes 8 servings.
Like most soups, this recipe includes water and I’ve discovered that cooking with filtered water impacts the flavor of most recipes. There’s nothing like using clean water that is free of impurities to enhance a soup. It’s no mystery why most restaurants now use filtered water in their cooking.
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