Fast and Plentiful Chicken Tortilla Soup
Earlier I wrote that soups were the food of winter. Maybe they are, but soup is good any time of the year. Sometimes my fingers fly faster than my mind is thinking and then the fingers get to do the talking (and this from a person forced to take typing and could not get better than a “C”!).
Many soups are fast and easy on the budget so there is less work on you and you are still providing a nutritional meal at a good value. Today I want to share my version of Chicken Tortilla Soup.
How I added another addiction to my life
I used to frequent an office building that has a small cafeteria. It served one main entrée per day in addition to all the sandwiches and salads. This is how became acquainted with Chicken Tortilla Soup and I became a dedicated patron of the cafeteria on the days the soup was served. Now I have no reason to go to that office building, but the desire for the soup remained.
I searched Chicken Tortilla Soup recipes on the internet and found excellent recipes with some very elaborate directions. As I scrolled further down the page and found 5, 6, 7 or even 8 can Chicken Tortilla soup. This was my kind of cooking. But I like to cook for leftovers so five cans would not be sufficient but it would make a good start..
Gathering the Ingredients
My recipe starts the day before with buying a rotisserie chicken at the store and enjoying a dinner of everything but the breast meat with veggies and mashed potatoes.
The breast meat from the chicken goes into the refrigerator for soup making the next day.
My Version of 5 Can Chicken Tortilla Soup (well five items do come in cans)
- rotisserie chicken breast meat shredded
- 3 or 4 cans of Mexican style tomatoes. (Rotel, Brand Name or House Brand)
- 3 or 4 cans of diced tomatoes
- 1 – 4 oz can of diced green chilies
- 1 or 2 cans of black beans rinse
- 1 can of enchilada sauce.
- 1 to 2 cups frozen corn
- 2 cup of stock using Knorr chicken bouillon (can add more later if needed)
- Flour Tortilla cut in ¾ inch wide stripes and fried in a shallow amount of oil or purchased tortilla chips
Take all of the ingredients and put them is a large pot. Bring to a boil, simmer for a while and adjust seasonings Spices you might consider adding are cumin, garlic and oregano. If the soup tastes acidic, stir in a small amount of sugar, add only a bit each time. Taste after each addition to see if it has balanced the acids of the tomatoes.
This soup will become spicier over time so be cautious about adding any extra spices such as chili pepper or chili seasoning mix.
What? You Were Not Planning on Feeding a Small Army?
Now, if you are not looking to make a gallon of soup use just one can of each of the ingredients. That would make it faster and you do not run the risk of getting carpal tunnel syndrome from opening all those cans. You might not want to use a rotisserie chicken, you could cook any chicken parts you have or use canned chicken. But If you did follow this recipe as written grab some freezer containers and fill them up for future dinners.
This spicy soup freezes well and won’t break the bank to make. Hope you have the opportunity to try it.