I love a good soup for lunch or dinner. Sometimes, it just hits the spot. It’s even better if I can make a giant pot and freeze it for later. This recipe is perfect for sharing or freezing, making over 15 servings of soup, depending on your appetite. The best thing about this recipe is that it is chock full of vegetables, and with a broth base, it’s a low cal AND delicious meal. Double bonus, since there is a lot of chopping, Cowboy and I make this one side-by-side splitting up the chopping duties. The hardest part? Waiting the hour for it all to simmer together.
Give it a whirl and let us know if this soup hits the spot.
The Recipe: Chicken Tortilla Soup
The Source: The original was in Harvest Gifts church cookbook from Saint Ann Catholic Parish in Coppell, Texas, and was called Tortilla Soup with Chicken. However, I’ve altered it significantly over time. Proof again that church cookbooks are the best.
- 4 boneless, skinless chicken breasts
- 32 ounces chicken stock
- 1 small onion, chopped
- 4 green onions, chopped
- 3 stalks celery, chopped
- 1 bunch cilantro, stems removed and chopped
- 4 cloves garlic, minced
- 6 chicken bouillon cubes
- 10 tsp. cumin
- 4 tsp. chili powder
- 5 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. crushed red pepper
- 2 tbsp. chopped green chilies, from can
- 10 ounces chopped mild tomatoes and green chillies (Rotel)
- 14 1/12 ounces diced tomatoes with green pepper, celery, and onion
- 4 large zucchini, chopped into moons
- 3 cups carrots, chopped into rounds
- 3 ears of fresh corn, kernels sliced from cob
- 15 corn tortillas, torn into bite-size pieces
- Optional for garnish: Colby and Monterey Jack shredded cheese, crispy corn tortilla strips
- In a large pot, bring chicken to a soft boil, approximately 20 minutes. Reserve broth for adding into soup. Shred or dice chicken, your preference.
- In a large stock pot, at least 12 quarts in size, add in the chicken stock, onions, celery, green onions, garlic and cilantro. Simmer until tender. About 5 to 7 minutes.
- You will need to add in 16 more cups of water. Use what you can from boiling the chicken and then make the rest up with water. You now have 20 cups of liquid in your pot. (4 cups of chicken stock plus 16 cups of chicken water/plain water)
- Add in ingredients from bouillon cubes through tortillas. Stir. Add in chicken. Cover and simmer at least 1 hour. Longer is okay. Stir occasionally.
- Serve immediately. Top with tortilla strips and cheese, if desired.
- Sometimes I make fresh rice, either white or brown, and place 1/2 cup of cooked rice in a bowl and pour the soup over it. This makes it almost like a stoup, as Rachael Ray would say a cross between a soup and a stew.
- I freeze this in quart size bags. It lays flat for easy storage, and it makes a perfect meal for two or side dish for 3 to 4 in a pinch. Lay filled bags on a cookie sheet for easy transport.
I’d love to hear what you think of this recipe, so give it a try and share your thoughts.