For this issue’s theme of “journeys,” I wanted to bring you a recipe that has journeyed with me from California to Switzerland and is one of our family favorites. Incorporating recipes from your home country can be a wonderful way to connect with your roots, and some recipes just remind you of a place or time period that is special to you. My husband and I spent our 20s living in Los Angeles, and this soup reminds me so much of those years!
Tortilla soup can be found on the menu of most Mexican restaurants in Southern California, and I find it makes a great addition to our weekly menu, since it comes together fast and can be a great way to use up any leftovers, especially from Taco Night! Feel free to make this soup spicier with additional chilies or hot sauce if that suits your taste.
- 1 medium onion, chopped
- 1 clove garlic, pressed or minced
- 1 can (280 g) chopped tomatoes
- 1½ c. (350ml) chicken or vegetable broth
- ½ can (140 g) of Mexi-corn (Süssmais mit Peperoni from Coop)
- ½ can (140 g) black beans or red kidney beans
- 1 c. shredded cooked chicken (optional)
- 1 Tbs. cumin powder (Kreuzkümmel gemahlen)
- 2 tsp. oregano
- 1 tsp. dried red pepper flakes (optional)
Additional toppings: chopped cilantro (Koriander), shredded cheese, avocado, chopped tomatoes, crispy tortilla strips or corn chips, squeeze of lime, sour cream.
In a saucepan over medium heat, sauté the onions; when they turn translucent, add the garlic and then the spices. Cook for 1 minute. Pour in tomatoes and juices plus the broth. Add the corn, beans, and chicken. Increase heat and bring to a boil, then reduce the heat to low, and simmer for 10 minutes. Add toppings as desired, and enjoy!
Text and photo by Stacy Streuli
Stacy is the founder of swisseats.ch: The Guide to Food Events in Switzerland, as well as her recipe website, The Busy Family Recipe Box. She is an adventurous eater and traveler and lives in a small village near Zurich with her husband and two rambunctious children.