Wednesday, October 3, 2012

Recipe Wednesday: Tortilla Soup

This is a recipe I received from a friend many moons ago. It's one of my favorite fall/winter dishes. It's got just enough heat to keep you toasty but won't send you running to the fridge to down a gallon of milk! I also prefer this to the traditional cheese based restaurant tortilla soups. This soup is flavor, flavor, flavor. It's almost embarrassingly easy as well...just open a bunch of cans..seriously, how simple is that!
Tortilla Soup
(buy 10oz cans of everything unless noted otherwise)

1 medium onion fine dice
2-3 cloves garlic minced
1 small can hatch green chilies diced
1 T olive oil
2 cans of fine dice tomatoes
2 cans Rotel tomatoes & chilies
1 can mexi corn
2 Large cans white meat chicken in water
4 cans low sodium fat free chicken stock (I use Swansons)

(Make sure you don't drain anything...all the can juices go into the pot as well)

1 pkg Mexican mix shredded cheese
1 bag of Tortilla chips

Optional Toppings...these just make it a little more special and great for company!
1 lime (just squeeze the juice over the soup for a nice fresh taste, it will also cut the heat for you wimps, but honestly there is not much heat to this soup)
1 avocado (A nice slice of this floating on the side of the bowl is wonderful) 
Fresh cilantro

Put your olive oil, onions, and chilies in a large stock pot. Cook till the onions are almost clear, then add your garlic. Just stir it around and let the garlic do it's thing for a few minutes. Be careful not to caramelize or burn anything.

I often mince the garlic...I'm lazy.

Canned chicken is damned ugly. Anyway, add it next and heat through.

Add your fine dice tomatoes and tomatoes with chilies...I really like the Rotel brand

Add your Mexi Corn

Lastly add the chicken broth and heat through. You are ready to serve! 
  To serve just ladle soup over crushed tortilla chips then sprinkle with your favorite toppings. I've made this soup so many times and for so many things...even a camping trip with my VERY LARGE family. You can just make a toppings bar ( ours was spread out on a picnic table) and everyone can choose what they like.

One tip before you head to the market is to try and make sure you buy low sodium broth and canned chicken. It's frightening how much salt is in that stuff, so I try to cut it back where I can.  

I can't stress enough how great the soup is, I feed it to everyone, and they all LOVE it and ask for the recipe! Give it a's sooo good. Now I'm hungry, is 10:30 to early to eat leftover soup. Oh gets better on the second day! 


  1. Agreed! one of the best soups on the planet.

    1. Thank you to my New York Jewish Mother! She can cook! hahaha We've eaten it for dinner 2 nights in a row and I just had some for lunch. It's the only food I can eat for a few meals in a row.


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