It’s COLD in Texas this weekend and we’re having a few friends over to watch the UFC fight tonight so I was craving some comfort food and warmth! What better way to bring a little SPICE and HEAT while being home bound … than homemade CHICKEN TORTILLA SOUP!
Yes! A simmering soup really hit the spot! I decided to make Chicken Enchiladas to go with the soup since I knew I could prepare and make them ahead of time then throw them in the oven on low and pull out the trays as I needed.
I’ve never made Chicken Tortilla soup so I was a little intimidated at first, but it was a DEFINITE crowd pleaser! Everyone loved it, especially me!
I found three recipes I was considering but there was either one or a few things that I knew my boys wouldn’t like so I decided to create my own based off the three recipes. It was Ah-ma-ZING! My little guys LOVE soup- but NOT Chicken Tortilla! THEY even LOVED this!
If your looking for an incredible and easy Chicken Tortilla soup give this one a try!
I served it with chicken enchiladas, chips and salsa, and all the soup fixings! Sharp cheddar, green onion, jalapeños, lime, cilantro, salsa, and sour cream. We even paired it with cold Modelo for the fight night! 😉
Chicken Tortilla Soup
4 oz corn tortillas
2 tbsp canola oil
1 small white onion chopped
1 garlic clove minced
4 cups chicken broth
One 15 oz can diced tomatoes
One 4 oz can of chopped green Chiles
One 15oz can of black beans
One 15 oz can of a can of corn
2 cups of cooked shredded chicken ( I used a whole cooked rotisserie chicken from the market and shredded it)
1 tbsp Tajin Classico seasoning
1 tbsp Julio seasoning
I tbsp Menudo spice
2 tbsp fresh cilantro
Pepper to taste
1 cup shredded jack cheese
Preheat oven to 375
Cut the corn tortillas into strips. Place in baggie add 1 tbsp of canola oil and toss. Spread the strips On a baking sheet, sprinkle with salt and Julio’s seasoning to taste. Bake for 10 minutes or until crisp. Set aside.
In an extra large saucepan take the remaining tablespoon of oil and cook over medium/high heat adding the onion, stirring frequently until browned. Add the minced garlic stirring constantly for approximately 30 seconds until brown.
Add the chicken broth, tomatoes with their juice, and the Chiles with their juice. Keep stirring. Drain beans and corn then add them to the pot. Stir in shredded chicken and the 3 seasonings. Bring to boil. Once at broil for several minutes reduce heat to low and add cilantro. Salt and pepper to taste. Simmer for 4-6 hrs stirring occasionally.
Remove soup from heat. Add tortilla strips and cheese to bowls then pour soup over cheese and strips into the bowls. Serve and enjoy! YUM!!
This was SIMPLE and AMAZING!!
I hope this recipe can find you a little SPICE while keeping you and yours warm in this cold front!
Enjoy Mom Queens!