Tortilla soup can be made a hundred different ways and I think I've tried them all. I finally came up with a recipe that I like (and one that my kids will eat) plus it's fairly easy to make.
Tortilla Soup 2 tablespoons olive oil 1 small sweet onion, diced 1 small red pepper, diced 1 jalapeno, seeds removed and diced 4 cloves garlic, chopped 5 corn tortillas, quartered 1 cup frozen corn 1 14oz can diced, peeled tomatoes, not drained 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground pepper 1/4 cup fresh cilantro leaves 4 cups chicken broth
In a large stock pan, heat oil. Add onion, pepper, jalapeno and garlic. Cook, stirring often until slightly softened and then add the tortillas. Cook until tortillas begin to soften and brown. Add corn and tomatoes with juice. Cook for another 3-4 minutes, stirring often. Add spices, cilantro and chicken broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool about 15 minutes.
In a food processor or blender puree cooled soup, working in small batches (about 2 cups at a time.) Reheat over stove. Can be served topped with any of the following: sour cream, cilantro, diced cooked chicken and crumbled tortilla chips. 8 servings.