Monday, November 7, 2011

Chicken Tortilla Soup

I often state that I love soups!!! I think a new reason is because you can enjoy leftovers all week! :) A few weeks ago a friend of mine brought my family and I dinner while I was on my strict bed rest. She made a delicious Chicken Tortilla Soup. We enjoyed it so much and are so grateful for wonderful friends!!! 

I have been wanting some more! I came up with this little mixture that was amazing! Feel free to leave out or add more ingredients! This was our treat night dinner!!!! 

 I love that you can add as much vegetable as you want in this soup and it will still be so delicious!!!!

The Ingredients:
4 - 5 chicken breast
taco seasoning packet (chill powder, garlic, cumin and a little sea salt)
1 green bell pepper, diced
1 red bell pepper, diced
1/2 yellow onion, diced
1 medium zucchini, cut into little pieces
*if you want to add a can of black beans or corn feel free too!
1 can diced tomato and green chili
1 box trader joes chicken broth
3 TBSP tomato paste
*corn or flour tortillas if you want to 

The Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and zucchini and stir. 
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

** IF you are adding the tortilla strips add five minutes before serving, gently stir in tortilla strips. The soup is good with or without the strips!!! 
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I love that you can add and take away any ingredient you want and this soup will be so tasty and delicious!!! ENJOY!!!!


  1. Great timing! I was planning on making this for my parents tonight and since we make this almost identically, I've got a shopping list right in front of me. =D

  2. I have never thought about avacado for a garnish but it make perfect yummy sense! This sounds absolutely delis. Thanks for sharing on Hunk of Meat Monday.

  3. Yummy! The people I follow and I are posting the same foods (but different recipes). I posted a vegan version of this soup a few weeks ago. Yours looks very good, too. ; )

  4. Just by looking at it makes me drool. I wanna try sometime. ;-)


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