Spring is just around the bend, but this last stretch of winter still has us craving warm, hearty meals to keep the cold nights at bay. And that’s where this Chicken Tortilla Soup from Come Home to Supper comes in!
CHICKEN TORTILLA SOUP
Serves 4 to 6
Don’t let this long ingredients list fool you into thinking this recipe is complicated. Just trust me—the first line of the directions reads, “Combine all of the ingredients. . . .” Yup. That’s my kind of recipe. Bursting with flavor and easy as can be. I like to serve this with loads of cheese on top. And it keeps well, too—whip up a batch a day or two before a get-together to make your party prep easier!
1 can (14 ounces) chicken broth or 2 bouillon cubes dissolved in 1K cups water
1 can (29 ounces) crushed tomatoes
1 can (11 ounces) red enchilada sauce
1 can (4 ounces) chopped green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro leaves
1 heaping teaspoon minced garlic or 1 clove garlic, minced
2 to 3 cups cooked, shredded chicken (or more, if you’d like)
2 cups frozen corn or 2 cans (15 ounces each) whole kernel corn, drained
1 small onion, chopped
Salt and ground black pepper to taste
4 to 6 corn tortillas (6 inches each)
Shredded cheese, sour cream, guacamole, salsa, and/or chopped scallions, for serving
1. Combine all of the ingredients except for the tortillas and toppings with 2 cups of water in a large stockpot. Place it over medium-high heat and bring it just to a boil. Reduce the heat to medium and simmer until the soup is heated through, 30 minutes.
2. Using a pizza cutter or kitchen shears, cut each tortilla into thin strips. Place the strips in the pot and cook 10 minutes more.
3. Serve the soup in bowls with the desired toppings on the side.
Come Home to Supper is available now wherever books are sold including the following online retailers: