Tortilla Soup via Vivian
It was definitely love at first bite with this soup. It’s warm & comforting, as spicy as you want and can definitely be described as a “soup that eats like a meal”… about as easy to make, but definitely healthier than the canned red label soup that may have come to your mind. Best of all, my family of 6 – especially my boys, ages 8 & 9 LOVED it. They not only ate it for dinner, but requested the leftovers be saved for them. Surprising, since soup in general, doesn’t typically rate as high as pizza. Yet, this is definitely not a child’s meal. I would proudly serve this as the star of a dinner party.
I prepare chicken at least 2 times a week for my family and am constantly seeking “new” healthy recipes to change things up. Last December, my friend Vivian served this wonderful Tortilla Soup as part of our Bible Study “holiday” potluck. When I tasted this soup, I immediately wanted the recipe as did everyone else in the group. I was planning to save the recipe as part of a Cinco de Mayo compilation, which is when I realized it would also make a delicious post-Thanksgiving meal. Perfect comfort food for all that left-over turkey.
Easy to make soup that eats like a meal
Vegetable Broth may be used instead of chicken broth
If you don't have broth - follow option 2.
- 1-2 Tbl olive oil
- 1 onion yellow or red
- 1 can Chopped Green chilies NOT jalapenos – canned is okay – I omitted these
- Season to taste Taco Seasoning
- 2-4 cups Chicken Broth store bought/homemade – “optional” depending on the method you choose
- 1 per person Chicken Breasts or left-over poultry
- 2 cans diced tomatoes fresh works, too
- 1-2 pkgs frozen corn Canned or Fresh
- 1-2 cups black beans optional
- sour cream
- tortilla chips
- green onions
For the rouse:
Use a large soup pot and put about 1-2 TBS olive oil in it. Heat until hot, then add one chopped onion (yellow or red), one large can chopped green chilies* (NOT jalapenos!) continue heating until softened. Add taco seasoing to taste. Proceed to Part 2.
Set crockpot on high, let it heat up and stir the olive oil, onions. When hot, add chilies until soft. Then add taco seasoning mix. This makes a thick creamy rouse.
Add chicken broth and tomatoes.
Cook on low for 6-8 hours or high 3-4.
10 minutes before serving add corn and beans. Stir and cover.
PART 2 / Option 1
Depending on the ingredients you choose to use (or have available) here are a few options:
**If using chicken broth & raw chicken:
Add chicken broth to the pot with the rouse you made above - to 3/4 full. Add chicken breasts and tomatoes. Cook on medium until chicken is done; boneless breasts should reach 165 / chicken on the bone is ready when it's tender and falls off the bone. Approx. 30 minutes. .
Remove and shred chicken…add back to pot.
– If using left-over poultry, just let it simmer for awhile so the chicken absorbs the “spicy” flavor.
**If you don't have chicken broth (or prefer not to use canned broth) -
Note - using raw bone in chicken is best (chicken breasts will work, but flavor may need adjusting)
Add raw chicken and tomatoes and fill pot with water to 3/4 full. On high, heat to boil and cook for 10 minutes, then reduce heat to medium (almost, but not boiling) until chicken is tender and falls off the bone. Or, if boneless until it reaches 165 - approx. 20 more minutes. Remove chicken bones. Stir in the rouse and simmer of low/medium low for 15 minutes. Add corn and beans and simmer for 10 more minutes until hot.
- Substitute a large can of hominy instead of frozen corn
- Add 1/2 C white rice when tomatoes are added
- Use a a smaller can of chiles if to make it less spicy
- Trader Joe’s roasted frozen corn…ooooh!
- Use more taco seasoning if the broth is weak/ this depends on how big your pot is and if you used water instead of broth