It’s finally hearty soup season and my mom’s tortilla soup is a great way to keep you warm and toasty this fall. My mom would make this for me during college – give me some to eat and some to keep in the freezer. It keeps really well in the freezer and is so easy to heat up.
The funny thing about this soup is that the broth seems to disappear. My best advice to you would be to have extra chicken broth (or water with chicken bouillon) to add to it when you reheat or just in case! I used a whole chicken (cheated and got a rotisserie chicken from Central Market) with the ingredients listed below and I needed two whole boxes of chicken broth (and have one box on standby if needed). It turned out pretty “stew-esk”, but yummy to my tummy.
Chicken Tortilla Soup Ingredients:
Shredded chicken (see below)
Chicken broth (Get extra!! 3 32-ounce boxes)
1 White onion chopped
1 Can of black beans – drained
1 Can of white Shoepeg corn – drained
Chopped tomatoes (My mom suggests the boxed Pomi brand. You could also use a couple cans of Rotel to kick up the spice.)
- Shredded sharp cheddar cheese
- Avocado slices
- Tortilla chips
Shredded Chicken Note: As I mentioned, I got a whole chicken already cooked and shredded it – which is an option. You could also use half of the shredded chicken from the Mom’s Chicken Salad recipe – kill two birds with one stone. If you choose to cook chicken for this recipe, cook 5 to 6 boneless skinless chicken breasts in crock-pot for 2 to 3ish hours (until chicken shreds apart) on low with ½ cup chicken broth and 1 package of Lipton’s Onion Soup Mix.
- Sauté whole white onion in big pot with olive oil (I added a couple tablespoons of chopped garlic in olive oil)
- After onion and garlic are sautéed and are transparent, but not quite caramelized, add shredded chicken, black beans, corn and tomatoes in the pot.
- Add chicken broth to your desired consistency (you can make thick stew or more soupy…your choice)
- I added a couple teaspoons of garlic salt, chicken bouillon powder, cayenne pepper and red pepper flakes because I LOVE salty and spicy.
- When serving, top with a few tortilla chips, avocado slices and shredded sharp cheddar cheese.
Zach-o-meter: This soup is always a good standard. He said he loves the “chunkiness”. And it’s always fun to dress your own soup bowl. This one will be around for the long haul…just like us!