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Chicken Tortilla Soup

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Chicken tortilla soup is a favorite around our house, the kids love to pick out their “fix-in’s” and I love to make a simple meal from leftovers that will last a few more days.  This soup warms the soul on a dreary winter day and is filling enough to be a hearty meal.   Roast a chicken the day before, make some of your own chicken stock, and use the leftover meat to create this yummy and easy chicken tortilla soup!

Chicken Tortilla Soup
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Use leftovers from a roast chicken to make life simpler!
Ingredients
  • SOUP
  • 1 medium onion
  • 1 Tbs oil
  • 2 cloves garlic
  • ½ tsp ground cumin
  • ½ tsp chile powder
  • ½ tsp salt
  • Fresh ground pepper
  • 2 qts chicken broth, preferably homemade
  • 2 corn tortillas
  • 1½ cup of salsa
  • 2 large carrots
  • 1 red bell pepper
  • 2-3 cups shredded leftover cooked chicken
  • 2 cans pinto or black beans
  • 1 cup frozen corn
  • FIX-IN'S
  • Shredded cheese
  • Avocado
  • Red Onion
  • Cilantro
  • Chips
  • Sour cream
  • 1 Lime
Instructions
  1. Saute diced onion in oil for 3-5 minutes, until softens.
  2. Add minced garlic.
  3. Add cumin, chile powder, salt and pepper, stir around and let flavors mingle a few minutes.
  4. Pour in chicken stock and bring to a simmer.
  5. Shred the tortillas and add to the pot with the salsa, simmer about 5 minutes.
  6. Blend the soup mixture with a hand-held blender to completely puree the ingredients, this will create a thicken, flavorful soup base.
  7. Add the sliced carrots and bell pepper, simmer about 5 minutes.
  8. Add the beans and chicken, continue to simmer until the carrots and bell pepper are soft.
  9. Add the corn a few minutes before serving.
  10. Prepare a plater with the Fix-in's- shredded cheese, chopped avocado and cilantro, diced red onion, crumbled chips, lime wedges and sour cream.
  11. Ladle soup into bowl and layer on all the fix-in's!
Now, if we’re feeling feisty, we’ll cut some corn tortillas into strips, fry them up in a little oil and cover them in finely ground Kosher salt.  Stack those on your soup and thank me later… if any even make it past the stove.  You can also melt a little quesadilla, if you really need a side.

Jessica
Jessica
Take a peek into my world of Eating, Gardening, Making and Mothering, authentically and with meaning. Thanks for visiting!
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