This recipe is #3 in a series of easy recipes for Cinco de Mayo.

This version of easy tortilla soup is the kind that we have been making for years. It is broth based (use chicken broth or vegetable broth) and then an assortment of “additions” go into the broth to form the basis for the soup.  Next, and we think this is the  best part, is the variety of toppings that you can use for this soup. We like to serve the soup up in bowls and then allow each person to add their own toppings at the table.

This easy tortilla soup is also a great way to use up leftovers such as rice, beans or vegetables, as the soup is so flexible.  In addition you can make this soup as spicy as you like with some of the suggestions under variations.

Because this soup is so flexible and forgivng, we are only going to give you a general guideline for amounts that you will need. You may want to add more beans or chicken if this soup is a “main dish” soup, and use less, or omit all together if this soup is going to be served along with other hearty choices.

What you need:

Soup:

• Trader Joe’s vegetable or chicken stock (1 quart)
• Cooked, diced chicken
• 1 can beans  (pinto or black) rinsed and drained
• 1-2 cups Leftover vegetables (or Trader Joe’s Organic Foursome frozen diced vegetables)

Toppings:

• Diced avocado
• Shredded cheese
• Sliced green onions
• Crushed tortilla chips

How to:

1. Bring the stock to a boil in a large pan.

2. Add the remaining soup ingredients and let simmer for 20-30 minutes, to let all the flavors blend together.

3. Serve the soup and pass small bowls of the toppings.

Variations:

• Add 1 can Trader Joe’s diced green chilies to the soup for more spice.
• Add cooked rice to the soup
• Add cooked chorizo or taco meat instead of chicken
• Additional toppings include: Chicharrones (fried pork skin), diced tomatoes, sour cream or Durango dip, olives
• Squeeze of lime juice

As you can see, this recipe is almost limitless in what you can add to the soup.  You could make this soup when you want to use up an assortment of leftovers (especially after tacos or fajitas some night), and just have a quart of Trader Joe’s chicken or vegetable stock on hand ready to make into this soup.

Did you make this soup? What were your favorite toppings?