Today y’all, in my “What do I feel like writing about today” moment, I found myself wanting to make chicken tortilla soup something fierce. Thankfully, I already had it photographed so I can bring it to you and then head on up to the grocery store and get what I need to make it for supper tonight.
I hope your day is sunny and bright. If not in weather terms, at least in terms of your disposition. Have a great day and if you have a minute, let me know what you’re cooking for supper tonight in the comments section! That’s always a fun conversation that inspires everyone!
Now don’t go running away at how many ingredients this has,
I promise it is going to be VERY easy to make!
Ingredients you’ll need for Chicken Tortilla Soup:
Water, Chopped green chilies, enchilada sauce, crushed (or diced) tomatoes, chicken broth, corn, onions, chili powder, minced garlic, ground cumin, and some cilantro.
Whew, that really is a long list but seriously, it’s easy. I’m using frozen corn because it is what I had but canned is just fine. I use crushed tomatoes often because my husband is not so much a fan of tomato pieces in his soups and stews. Just work with this and make it fit your pantry and whatever you have on hand. The one thing you really are gonna need is the seasonings and the enchilada sauce to give it that flavor.
You’ll also need some cooked, shredded chicken and some corn tortillas. You can see how I shred my chicken here.
A lot of times when I’m here by myself during the day I’ll run to the grocery store and grab a rotisserie chicken to eat a bit of for lunch. I cut off a little for me and then shred the rest to use in making a recipe like this for supper. A cooked rotisserie cost about the same as an uncooked fryer so it works out to be a pretty good deal!
Now comes the easy part.
How to Make Chicken Tortilla Soup Step by Step
We’re gonna dump everything in a pot.
Corn, tomatoes, enchilada sauce, green chilies…
also toss in your chicken and your onion and..yeah so you get the idea.
Basically we are throwing everything in but the toppings.
In a pot.
and stir it up.
Place this on medium or medium high heat and bring just to a boil. Reduce heat and simmer for thirty minutes.
Now we need to have our tortillas cut into strips and I’ve found the easiest way to do this for me is to just stack a few of them up and have at them with my pizza cutter.
We’re using corn tortillas here which some of y’all may remember I don’t particularly care for, but they are very good in this! This and the King Ranch casserole are the only times I go near the things, bless their little vegetable hearts.
Toss those in
Now cook for about another ten minutes and it’s ready to serve!
Top with sour cream and cheese if you like (and I like!).
- 2 cups water
- 14 ounce can chicken broth or 1 1/2 c water and two bouillon cubes
- 29 ounce can crushed tomatoes
- 11 ounce can enchilada sauce
- 4 ounce can chopped green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1 heaping teaspoon minced garlic
- 2-3 cups chicken cooked and shredded (can use more if you like)
- 2 cups frozen corn or 2 cans corn, drained
- 1 small onion chopped
- salt and pepper to taste
- 4-5 six inch corn tortillas
- Toppings: cheese sour cream, etc for toppings
- Dump everything except toppings and corn tortillas in a large pot. Place over medium to medium high heat and bring just to a boil. Reduce heat and simmer thirty minutes.
- Using a pizza cutter or knife, cut each tortilla into thin strips. Place in soup and cook ten minutes more before serving.
- Serve soup with desired toppings. Great if made a day or two ahead of time to make get togethers easier!
You may also like these chicken recipes:
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