The Crisper Whisperer: Quick Tortilla Soup Recipe

1. 1

   In a medium pot, heat the olive oil over medium heat. Add the onion and peppers along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the tomatillos, garlic and jalapeno and continue to cook, stirring occasionally, for a few minutes longer. Add the diced tomatoes and cook for a few minutes more. Add the chicken stock, cilantro and salt, raise the heat to high, and bring to a boil. When the soup reaches a boil, reduce the heat and simmer for five minutes.

2. 2

   Dissolve the cornstarch in a couple of Tablespoons of water to make a slurry. Pour the slurry into the pot in a slow stream, stirring to mix it into the soup. Raise the heat to high, bring the soup to a boil once again for just a moment, and then remove the soup from the heat. Stir in lime juice.

3. 3

   Place a handful of shredded chicken and a handful of tortilla chips into each of four wide bowls. Ladel some soup overtop. Garnish generously with cilantro, avocado, scallions, cotija or jack cheese and lime wedges.

* Per serving · 4 servings · Values may vary.

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