I have never been a soup eater. Even as a child when sick the closest thing to soup I would eat was spaghetti-o’s. However, one night we ended up having to wait longer than usual for our food at Saltgrass Steakhouse and what ever meal my husband got came with an appetizer of the Chicken Tortilla Soup. I was famished and decided to give it a try rather than sit there and starve. Needless to say, I loved it! I ate the entire bowl and now it is my go-to soup. There are a ton of different variations for this recipe and I have made it completely from scratch with bacon drippings and the whole nine yards. Any recipe I used It pretty much all taste the same. So, this is my favorite and easiest way to prepare it. And of course, some of my kids are very picky eaters (as am I) so I leave out a few of the ingredients traditional recipes may call it.
Ingredients
Prep time 20 Mins (depending on chicken)
Cook time 25 mins
- Chicken
- About 2 cups shredded, Breast or legs whichever you prefer.I usually boil mine so I can use the chicken stock OR you can sauté the chicken in a pan for more flavor and texture.
- 2 tbs butter
- 3 cups chicken broth
- ½ cup chopped yellow onion
- 1/3 cup green bell pepper
- 1 clove minced garlic
- ¼ cup fresh cilantro (or parsley for less heat)
- 1 can diced tomatoes & peppers
- 1 can corn
- (You can also add 1 can black beans if desired.)
- Salt and pepper
- 1 pack of taco seasoning
- 5 tortillas
- Shredded cheese of your choice
- Fried tortilla strips
Heat sauce pot on med-high heat. Add butter, once melted add onion, bell pepper, and garlic. Sauté until onion is translucent.
Meanwhile, chop tortillas into small pieces then add to the pot and cook until soft.
Add chicken broth, chicken, corn, tomatoes and peppers and seasoning to pot, stir, bring to a slow boil.
Turn down heat and simmer for about 20 mins.
Serve hot garnished with fried tortilla strips, cheese, Pico de Gallo or sour cream.
