Years ago before Pinterest was around (gasp!), I discovered a delicious Chicken Tortilla Soup recipe in the newspaper (double gasp!). I have made this soup several times over the years and have changed this, added more of that, and made it my own. When the fall months come I love to fill my home with the smell of a fragrant soup. I enjoy the look on my children’s faces when they get home from school and ask “What did you make?” or “What’s for dinner?” They are excited when I tell them “Soup!” Here is the recipe for one of our favorites, Chicken Tortilla Soup!
Chicken Tortilla Soup
- 4-6 Tbs. olive oil
- 2 medium to large onions or a bag of 10oz Pictsweet frozen onions (so easy and no tears involved)
- 4 large garlic cloves or 4 Tbs of chopped garlic from a jar
- 4 tsps. chili powder
- 2 tsps. dried oregano
- 4 14.5oz. cans of diced tomatoes (try garlic and olive oil flavor by Western Family, it’s a favorite of mine)
- 1 ½ quarts (48oz) chicken broth (try Swanson 100% Natural 99% fat free no MSG added)
- 1 16oz. package frozen corn (try super sweet white corn)
- 1 15oz. can of black beans
- 3-4 chicken breasts baked and then shredded
- ½ cup chopped fresh cilantro to cook in soup
- 1 cup chopped fresh cilantro for a topping (a bunch)
Begin by putting onions in a large soup pot, drizzle olive oil on top, then heat on medium-high temp. When onions have lightly browned and become somewhat transparent, add garlic in the middle of the pot with another small drizzle of olive oil. Turn heat down and watch garlic because it can burn quickly. You want the garlic to brown slightly to unlock the flavor.
Add the chili pepper and oregano, then sauté 1 minute longer. Then Add broth, tomatoes, corn, beans and chicken. I like to bake my chicken at 350 for about 30 minutes with a drizzle of olive oil and salt, pepper, and a sprinkle of garlic powder. (Chicken is easy to shred if you do it when it is still hot.) Bring all ingredients to a simmer, cover, to blend flavors, about 20 minutes.
Stir in ½ cup cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days or frozen for a couple of months as a freezer meal.)
*Top with a dollop of sour cream, diced avocado, shredded cheddar cheese, fresh cilantro, a squeeze of lime, and tortilla chips.
Pull out your soup pot and get ready for an amazing bowl of comfort! You will not be disappointed with this recipe and your family will love it!