Farmtastic Recipes

Farmtastic Recipe – Chicken Tortilla Soup

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

    My Farmtastic Life - Chicken Tortlla Soup
    Yep – this recipe has a lot of ingredients. But it is oh so worth it as the rich flavors come together for one of my all-time faves.
  • 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


  1. 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.
  2. 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.

    My Farmtastic Life - Chicken Tortilla Soup
    Adding in the broth. This is a 12 quart stock pot. noticed how deep the soup currently is.
  3. 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)

    My Farmtastic Life - Chicken Tortilla Soup
    Once all broth is added, the pot is about half full.
  4. Add in ingredients from bouillon cubes through tortillas.  Stir.  Add in chicken.  Cover and simmer at least 1 hour.  Longer is okay.  Stir occasionally.


  5. Serve immediately.  Top with tortilla strips and cheese, if desired.

    My Farmtastic Life - Chicken Tortilla Soup
    The soup has a vibrant, spicy broth and is loaded with veggies. Make sure to stir the whole pot before serving. The chicken will be on the bottom of the pot.

Farmtastic Notes:

  • 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.

Farmtastic Recipes

Farmtastic Recipe – Broccoli Cheese Soup

Yes, it’s still warm in Texas, but we are getting glimmers of fall with some cooler mornings and days that don’t make you melt. And when it comes to fall food, I absolutely love a good soup.  While Cowboy is not a soup fan, he’s more of a meat and potatoes fella (hold your shock), I think soups make great lunch time options or a quick dinner meal.  And with the shorter days of fall and farm chores to get in during daylight hours, I love something I can make on the weekend and get several meals out of during the week.

On the hunt for a great broccoli cheese soup, I let my fingers do the typing and came across a wonderful blog – The Recipe Critic.  Here are my notes on this bowl of soup that feels like a snuggly hug.

The Recipe: Panera Copycat Broccoli Cheese Soup

The Source: The Recipe Critic (click here for the official recipe)

Farmtastic Notes:

I made the soup as directed with a few little tweaks:

  • First, when making the roux, I added my salt and pepper at this step.
  • I add a touch more butter when sweating down my onions.  Admittedly this was because I was going too quickly, and misread the recipe, but it was still divine.  Butter makes everything better.
  • When it comes to broccoli, I wanted a bit more, so my thought was if 1 cup was great, 2 cups would be divine.  And just as I thought, I got yummy broccoli bits in every bite.  And while on the broccoli note, I used fresh florets chopped well.
  • Because I upped the broccoli factor, I reduced the carrots to about 1/3 of a cup, but I think 1/2 cup would have been perfect.  Also, instead of a julienne cut, I diced my carrots into small bite-size chunks.
  • For the cheese, I opted for a mild cheddar.  And if you get the finely shredded kind, it practically melts as soon as you add it to the soup.
  • Remember to keep the heat on a low simmer.  It can get steamy pretty quickly, and you don’t want the dairy to break on you.

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Overall, this soup was absolutely delicious, and is definitely going into the repertoire of wonderful fall meals. I’d love to hear what you think of this recipe, so give it a try and share your thoughts.

P.S. – In the photos, I’ve included some super cute kitchen must-haves.  Just ask Cowboy, I’m a sucker for adorable glassware and anything that makes the kitchen fun. Here’s where to find them:

  • If you like my adorable wooden spoon, it’s from ModCloth.  While they no longer carry the chirping birds, I absolutely love the fall version with a squirrel.  Just keep in mind it is a hand-wash only item.
  • The soup bowls are Fish Eddy vintage flower storage bowls. What makes these guys great is that they come with plastic lids so they are an excellent choice for fridge storage.  Measure out your soup and get it ready for the week. Also available at ModCloth