Monday, December 8, 2014

Quickie Tortilla Soup

  • 4 cans chicken broth
  • 2 cubes of chicken with tomato bouillon (found in Hispanic food section of grocery store, I used the brand Knorr)
  • 1 medium onion, cut in half
  • 1 stalk of celery
  • 2 carrots
  • 4 garlic cloves, crushed

Place these ingredients in large pot, bring to a boil, lower heat, cover and simmer for about 15 min.  This step gives it that "has been simmering all day" yumminess.  Remove/strain the vegetables and add the following to the broth:

  • 4 boneless, skinless chicken thighs (or 2 boneless chicken breasts), cut into chunks
  • 8 oz can tomato sauce
  • 1 tsp cumin
  • 2 tsp dried oregano
  • Handful of cilantro leaves, rough chopped
  • Jalapeno, cut in half and seeded  (optional/or may add more if you want more "heat")
  • If you are a tortilla soup purist, your ingredient list stops here.  Otherwise, you can add your choice of vegetable(s):
    • 1 cup frozen corn
    • 1 zucchini, cubed
    • 1/2-1 can hominy, drained
    • Diced carrot
    • 1/2-1 can black beans or pinto beans, drained

Simmer for 15-20 minutes or until chicken/vegetables are done.

I like a soup with a lot of broth so I added corn and zucchini to mine...the more vegetables you add, the thicker your soup will be.

Now, don't skip the toppings...these are what take the soup to the next level!
  • Avocado
  • Tortilla strips (I cut up some stale corn tortillas and quickly fried them in olive oil until crisp)
  • Cheese (I prefer mine without but shredded Monterey Jack or Queso fresco are good options)
  • Fresh lime wedges
This recipe makes 4 generous servings. 

Hope you enjoy!


  1. This sounds so delicious, especially with those toppings, avocado YUM! I could so go for a bowl of this with the jalapeno for a little added warmth :)

  2. Thanks for the recipe. Love how you described the recipe ...I am going to love your new blog!

    1. I am beginning to think I may like this blogging

  3. Replies
    1. Please do Tina :). Let me know what you think!!!