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I am a stay at home Mom of 3 living in Southern NH. This blog combines my love for my children, photography and cooking. Enjoy!

Thursday, March 25, 2010

Easy Chicken Tortilla Soup

This recipe is super easy but so yummy. I posted it here a year or two ago but it is worth repeating.

Here is the back story: I had a great chicken tortilla soup years ago at a restaurant and I went looking for a recipe so that I could make it at home. I never did find that same recipe but I found 2 recipes that both looked good so I took a little bit from one and some from another and came up with this recipe that is pretty darn close. I love this recipe because with the exception of avocado, I always have all of the ingredients on hand. It's one of those recipes that is so adaptable that I no longer follow a recipe when I make it. I just do it from memory so it is a little bit different each time. LOL Sometimes I add more rice to make it thicker, I have substituted diced tomatoes for the stews ones, I have even made this without the chicken when I thought I had some in the freezer but didn't.

I make the soup mild since I have young kids (who LOVE this soup - DD2 had 3 bowls for dinner last night). DH likes it spicy so I add hot sauce and/or red pepper flakes to his or even some pickled jalapenos.

Easy Tortilla Soup

3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of Mexican corn, drained (regular corn will work too or you can add regular corn and a small can of green chilies)
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
2 cups water
1 package taco seasoning mix
2 cans black beans (my kids won't eat beans so I skip this when making it for the family)

tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro
dollop of sour cream

Heat chicken broth and water to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque (20-30 minutes). Remove meat and cut into bite size pieces place in fridge. Add tomatoes, corn and taco seasoning and rice to pot. Bring to a boil; cook 15 minutes. Add chicken. Add additional cup of water if too thick. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.

I make it mild since my kids are small but DH likes it spicy so I add hot sauce and/or red pepper flakes to his bowl.

I can't wait for lunch time so that I can have leftovers!

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