Tortilla soup made it's first appearance in my neck of the woods back in 1998 when the women at my church published a cook book. A woman named Loree Brewerton shared a recipe that was delicious. I think the entire neighborhood made soup for months. It's still one of my family's favorites. I changed the recipe a bit and added a secret ingredient -- mango salsa. Pineapple salsa works too if you can't find Mango. Costco usually sells one or the other. I usually make a double batch of this soup and freeze half so I always have "go to" meals in the freezer.
3 cups prepared chicken, shredded
1 48-oz. can chicken stock
1 48-oz. container of Santa Barbara Mango Peach Salsa
1 11-oz. can white corn
1 15-oz. can black beans
1 onion, finely chopped
1 bell pepper, finely chopped
1 teaspoon cumin
juice of 1 fresh lemon
Over medium, heat the olive oil a large stock pot, add the onions, bell pepper and garlic. Saute until the onion is transparent, about 4 minutes. Add the remaining ingredients (except the chicken) and cook over medium low heat for 20 minutes for the flavors to combine. Add the chicken and cook for 10 minutes more.
Serve hot with:
A squeeze of lime (this really makes it).