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Quick and Easy Chicken Tortilla Soup
Mexican food is one of the favorite kinds of food in this house.
We have plenty of these ingredients hanging around all the time, and can simply whip up at meal at a moment's notice.
This soup is nothing short of simple, quick and super delicious.
This is one of those meals that you forget how amazing it is when you don't have any.
Then you get a craving for it, make it again, and wonder what the heck you were thinking not having it every night of the week.
This dish is amazing any time of the year, any night of the week, and for any possible reason, but its especially great when it's cold outside and you need something hot and creamy in your belly.
Think corn, black beans, shredded chicken, and best of all CHEESE! How can you possibly go wrong?!
This is also an amazing way to fill your children's stomachs with vegetables. Every child loves chicken and cheese and something warm and creamy.
If you can slide some simply veggies into the soup, including some finely chopped celery, jicama root, cauliflower, or anything else you can slide in without notice, the strong flavors in the soup will easily hide them.
What's your favorite Mexican dish ingredient?
- 2 large chicken breasts
- 1 (15oz) can black beans
- 1 (12oz) can whole kernel corn
- 1 (10oz) can Rotel Original Diced Tomatoes and Green Chilies
- 1 medium yellow onion
- 2-3 medium Roma tomatoes
- 1 clove garlic
- 3 1/2 cups chicken broth
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 tablespoon cilantro
- 1/2 teaspoon chili powder
- sour cream optional
- chives optional
- tortilla chips optional
- shredded cheese optional
- Set out a large soup pot and a large skillet with a top out on the stove because you will need them both for this recipe.
- Heat your skillet to medium-high and add your 2 teaspoons of olive oil into the pan.
- If you have not already thawed your two chicken breasts, this would be a good time to do so.
- When your pan is hot, add both of your chicken breasts, lower the heat to medium and put the cover on your skillet.
- In about 5-10 minutes, you'll want to go back and flip your chicken breasts to the other side to continue cooking for another 5-10 minutes, until cooked through.
- While your chicken is cooking, you'll want to finely chop your yellow onion, tomatoes and garlic and set them aside in separate small bowls.
- When your chicken is done, either shred or chop up both of your chicken breasts. We like our chicken shredded.
- Add your chicken to the soup pot along with your chopped garlic, onion, Rotel, and chicken broth.
- Bring your mixture to a boil, then lower the temperature, put a cover on the pot and simmer for about 15 minutes.
- At this time, add your black beans, corn, tomatoes, and all seasonings.
- Mix well and heat through.
- Serve with tortilla chips, sour cream, and/or shredded cheese.
- Yummy! Yummy!
|Serving size: 1 1/2 cups of soup|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 33 g||11%|
|Fiber 4 g||16%|
|Protein 19 g||38%|
|Cholesterol 42 mg||14%|
|Sodium 1087 mg||45%|
|* 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.|
There are so many different ways to make this incredible dish.
It really just depends on your preferences and those of your family. I always suggest that my readers take any and all of my recipes and twist them and change them to make them just perfect for their own families.
If you're not a big vegetable eater, nix the tomatoes, black beans and corn, and only use the spices.
The onion will cook down so you don't even know its there and at least the spices will still give you the flavor you are looking for.
However, you'll want to pump up the chicken and cheese so that you still have a substantial and creamy soup.
For a few other veggies that will literally disappear for you, try leeks, and potatoes. If you cut them up fine enough, they will simply disintegrate in your bowl and will essentially no longer exist when it's time to eat.
Make sure to top your soup with tortilla chips, sour cream, chives, tomatoes, shredded cheese or any other toppings you crave on your Mexican dishes. Yummy! Yummy!
What did you think of this recipe?
© 2013 Victoria Van Ness