Easy Tortilla Soup Recipe

Tortilla Soup is hearty enough to be considered a meal!
Tortilla Soup is hearty enough to be considered a meal! | Source
Cast your vote for Easy Tortilla Soup

A favorite soup offered in many restaurants in the Southwestern U.S. is a version of Tortilla, Taco or Enchilada Soup. It can be mild or spicy, depending on its ingredients, and in my family is considered a meal in itself.

Here is this Arizona girl's version, which is mildly spicy and packed with vegetables. You can use fresh or canned, but for me, canned is easier since I can keep my pantry stocked with the ingredients until I feel like making the soup.

It's perfect for a Cinco de Mayo party and can be made the day before the celebration. It does have a list of ingredients, but it's easy to make and it will fill up your soup kettle!

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 10 cup servings
This recipe fills up a pot!
This recipe fills up a pot! | Source

Ingredients

  • 3-4 Medium Chicken Breasts, Cooked and Shredded
  • 1 medium Onion, Chopped
  • 3-4 stalks Celery, Sliced
  • 10 ounce can Rotel Tomatoes with Green Chilis
  • 4 ounce can Tomato Sauce
  • 1 Teas Salt
  • 1 Teas Onion Powder
  • 1/2 Teas Garlic, Minced or Pressed
  • 1/2 Cup El Pato Salsa de Chili, (Red Chili Sauce)
  • 2 cubes Bouillon, Beef or Chicken
  • 15 ounce can Corn, Whole Kernel, drained
  • 15 ounce can Pinto or Black Beans, Drained
  • 4-5 Cups Water, hot

How often do you eat Mexican Food?

  • Weekly or more, I'd eat it daily if I could!
  • Once a month, It's a favorite of mine!
  • Once or twice a year, I enjoy it occasionally, but it's not my favorite cuisine
  • Never! It's too spicy for me.
See results without voting
  1. Simmer chicken breasts with salt in 2 cups water (covered) in large soup kettle until fork tender. Remove chicken from water and shred. Add sliced celery and chopped onion to water in kettle, and simmer, covered, until softened.
  2. Add shredded chicken back to kettle, along with Rotel, green chilis, tomato sauce, onion powder, minced garlic and El Pato sauce.
  3. Turn up heat until soup broth starts to simmer and then stir in bouillon cube or granules. Add corn, beans, hominy and the rest of the water to preferred thickness.
  4. Turn down heat and simmer 30 minutes.
  5. Serve in soup bowl, earthen crock, or large mug. Top with Cheddar or Monterrey Jack cheese and Tortilla strips. Optional garnish: chopped avocado or finely shredded cabbage

Hints

- When I am in a hurry, l add the onion and celery when the chicken is simmering. Comes out just as good.

- To shred the chicken, place it on a plate or cutting board and use two forks in a criss-cross movement to pull breast apart. (The chicken turns out more tender when cooked whole and shredded after it's cooked, rather than cubing raw. It cooks from frozen to tender in approximately 15 minutes.)

- Since the amount of El Pato sauce used is not a full can, I freeze the leftover amount in a sandwich baggie to use the next time I make this soup. I let it freeze into a flat sheet, so I can snap off the amount I need the next time. It also defrosts faster in the cooking pot when frozen flat.

Nutrition Facts
Serving size: 1 cup
Calories 215
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Unsaturated fat 2 g
Carbohydrates 36 g12%
Sugar 4 g
Fiber 8 g32%
Protein 14 g28%
Cholesterol 13 mg4%
Sodium 737 mg31%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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