Cinco de Mayo (Spanish for the fifth of May) is a Mexican holiday held on May 5th ( I guess that’s pretty obvious). It was originally a celebration of the Mexican’s unlikely victory over the French at the Battle of Puebla on May 5, 1862. The Mexican army was half the size of the French army and the Mexican army consisted of Ill equipped soldiers, peasants and farmers. It’s not a big holiday in Mexico, it is mainly celebrated in the United States. Many cities in the US hold an annual Cinco de Mayo parade and it’s a celebration of Mexican heritage and pride. For many it’s a great excuse to eat Mexican food and consume large amounts of Mexican beer. It’s not generally celebrated outside of the US and Mexico. Katie experienced this first hand when she scrambled to find a Mexican restaurant when she was in Australia only to discover no one at the restaurant had ever heard of Cinco de Mayo.
For Cinco de Mayo, here’s an incredibly easy tortilla soup that tastes great. Don’t be put off by all the canned ingredients; the end result is pretty amazing. You could use left over corn on the cob in place of the canned corn. This is a great way to use up what is left of a rotisserie chicken from the grocery store. I have also used canned chicken, 2 small cans or 1 large can. If you want to make it a bit healthier, use corn tortillas in place of the chips.
1 can (12 to 16 oz can) corn kernels drained
1 can (12 to 16 oz) creamed corn
1 can (12 to 16 oz) diced tomatoes including juice
5 cups chicken broth
2 cups shredded precooked chicken breast
2 teaspoons cumin
1 medium onion, diced
1 jalapeño pepper, diced
¼ cup finely chopped fresh cilantro
2 teaspoons olive oil
¾ cup crumbled tortilla chips
In large sauce pan, sauté onion and jalapeño pepper in olive oil until softened. Add corn, creamed corn, tomatoes, chicken broth, chicken breast and cumin to pan. Simmer for 15 to 20 minutes. Add tortilla chips and cilantro and simmer for 5 additional minutes.