Chicken Tortilla Soup

Chicken Tortilla Soup

Keeping with the soup theme lately, a craze on which I’ve gotten on and can’t seem to get off. It seems like it happens every fall. The weather starts to cool down and the first thing that comes to mind is soup! Not to mention that winter seems to have arrived like super early this year with the freezing temps! So, keep warm and soup on!

I tend to be the kind of person that bakes/cooks on the fly. What does that mean exactly? Um, it means I don’t stick to recipes and a lot of times I just add things here and there because I think they’d pair well with the other ingredients. It drives my husband crazy! He gets frustrated because he wants to help me, but he needs to follow the recipe, and I typically don’t have one. I also have been asked so many times what’s in my soup that I finally wrote it down.

Chicken Tortilla Soup
Serves 6
A hearty and tasty soup that will please your family
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Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
Ingredients
  1. 4 Tbs butter
  2. 1 medium onion, chopped
  3. 3 fresh garlic cloves, diced or preminced garlic cloves in a jar
  4. 1 cup carrots, diced
  5. 1 cup celery, diced
  6. 1 cup zucchini, diced, optional
  7. 1 - 32 oz carton of chicken broth
  8. 2 cups water*
  9. 1 -14 1/2 oz black or white beans, drained
  10. 1 can Rotel tomatoes
  11. 2 - 14 1/2 oz can of diced tomatoes
  12. half a rotisserie chicken cut up into small bit size pieces (about 3 cups)
  13. 1 cup frozen corn
  14. 1/2 cup taco seasoning or 2 pks of taco seasoning mix
  15. 1/2 cup fresh cilantro, chopped
  16. 1/2 cup rice
Topping
  1. 1 cup green onions, chopped
  2. 1 cup shredded cheddar cheese
  3. Sour cream
  4. Salsa
  5. Guacamole
  6. Serve with warm tortillas
Instructions
  1. Saute onion, garlic, carrots, celery and zuchchini till onions are translucent. Add remaining ingredients and let simmer till veggies are tender and rice is absorbed.
Notes
  1. *depending on how much rice you add, you may need to add more water.
Lisa's Scribbles http://www.lisasscribbles.com/

 

 
Here’s the veggies sautéing

 

I mix mine with both white and black beans. *You can omit the
Rotel tomatoes for fresh fire roasted green chili’s.

 

I don’t use instant rice, either brown of the Homai white.

 

 
 
I typically have frozen corn on hand to add to dishes
 
 
Be careful because this soup can grow. I used a 6 quart soup pot,
and have used larger in the past.

 

Chicken Tortilla Soup

 

Written by

Pinning the wilderness of my imagination, one Pin at a time. I love hiking, camping, watching my boys fish, and taking long walks with my yellow labs, Taylor and Mandi. I enjoy cooking when the mood hits, and not only have I published novels, but I'm the master of redesigning just about anything. I’m the DIY author who has made Idaho her home for 27 years, and I can't wait to spend another 27 years here.

Lisa Wiedmeier

Pinning the wilderness of my imagination, one Pin at a time. I love hiking, camping, watching my boys fish, and taking long walks with my yellow labs, Taylor and Mandi. I enjoy cooking when the mood hits, and not only have I published novels, but I'm the master of redesigning just about anything. I’m the DIY author who has made Idaho her home for 28 years, and I can't wait to spend another 28 years here.

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