Keller Family Blog

hi everyone, we’ve been so lucky lately to get all of the rain we’ve had recently. Cold, wet weather always gets me in the mood for some nice warm soup. One of our favorites is tortilla soup. We do a veggie version but you can easily add some chicken broth and shredded rotisserie chicken to it. This recipe always turns out a little bit different because we don’t follow a regular recipe, we usually grab a few staples then just add what we have on hand. Truthfully we enjoy this soup throughout the year but we’ve definitely had a craving for it recently. I hope you all try it and enjoy!

makes approx. 2 -3 servings

1 yellow or white onion, chopped

2-3 diced chilis, we use poblano, Anaheim or jalapeños depending on what’s in season and how spicy you like it

2-3 cloves of garlic, minced

1cup fresh or about 1/2 a bag of frozen corn kernels

sautée in 2 Tbsp of oil or butter for approx. 10 min to soften the veggies

add 4cups of veggie or chicken broth and bring to a gentle boil for about 30 minutes.
add approximately 1/2 cup of cilantro

continue to cook for approximately 30-40 more minutes.

If you’d like to, add veggie “chicken” or shredded chicken and continue to simmer. I let this cook for awhile so the broth can concentrate down a bit.

add in to taste: salt, garlic salt, cumin or red pepper flakes

when it’s time to serve, put a handful of tortilla chips in the bottom of your bowl, top with soup and garnish with:

shredded cheese or sour cream

chopped tomatoes

chopped green onions

more cilantro

sliced avocado

happy cooking 🧑‍🍳

🙂