Courtesy of one of our family members, we’ve been enjoying an easy to make and very tasty soup lately. This tortilla soup recipe requires only a few ingredients, has only a small amount of prep time, and creates and big batch of soup that can be saved for the next day (when everything tastes better anyway).
Ingredients List:
Garlic (3-5 cloves depending on your preference)
Onion (White or Sweet depending on your preference)
1 Can of whole kernel corn
2 Cans of condensed chicken broth
1 Can of tomato sauce (not pasta or pizza sauce)
1 Can of Mexican style stewed tomatoes
Cilantro
2 Tbsp of butter
1 Chicken Breast
1 Tsp of Worcestershire sauce
½ packet of Taco seasoning
Directions:
In a large pot combine the 2 cans of chicken broth, 2 cans of water, ½ a packet of taco seasoning, 1 Tsp of Worcestershire sauce, 1 can of tomato paste and 1 can of Mexican style stewed tomatoes. I also throw in some salt and pepper to season. Dice half of your onion and place in a frying pan along with cilantro (as much or little as you like) and 2 Tbsp of butter. Saute generously avoiding burn but allowing for a bit of char. Add your sauteed vegetables to the soup pot.
(Optional) Take an immersion blender and mix the heck out of what you have in the pot so far. This breaks down the chunks of Mexican style stewed tomatoes, onions and cilantro. This helps make the soup thicker and removes the “chunks.”
Next empty everything from your can of corn into the soup. Even the corn water should go in as it adds flavor. Take your 1 chicken breast (thawed or purchased unfrozen), dice it up into small pieces and put directly into the soup. At this point you can fire up your burner and get the soup cooking. The chicken will cook in your soup pot along with the rest of the ingredients. Cook uncovered at medium or a bit lower depending on the strength of your burner. You’ll want some bubbling but nothing aggressive. Let the soup cook for a while, even past the point where the chicken has cooked.
When you’re ready to serve, sprinkle some tortilla chips into the soup (crush if they’re big) along with some graded cheese. Another optional ingredient would be a little bit of sour cream at the serving stage.
I can’t recommend the optional step enough. The first time I made the soup I didn’t do anything to break down the onions or stewed tomatoes. The soup tasted good enough, but the large chunks of tomatoes and onions made it difficult to eat and made the soup more watery than it should have been. Blending everything creates a better sense of creaminess (without actually adding cream). If you don’t have an immersion blender, I’d recommend at least researching them and pricing them out. Sometimes, it ends up being the perfect tool for the job and we’re glad we have it.
If you try this recipe let us know! Questions or comments? Post Below!
