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tortilla soup

(2 ratings)
backyardneighbor avatar
Recipe by
Brad Heintz
@backyardneighbor
Seabrook, TX

The weather finally turned cold in Texas and we had a craving for some torilla soup. Not wanting to go to the grocery store, I just used what we had in the pantry and fridge. The family just raved about it and now it is a staple recipe. We served it to my wife's folks when they visited and her dad said, "This sure is better than chicken soup!" You can simplify this recipe with a grocery store roasted chicken or leftover chicken and use tortilla chips. Make it milder by omiting the Rotel or make it spicier by adding jalapenos or pico de gallo as toppers.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For tortilla soup

  • 1 md
    onion, diced
  • 1/2 c
    green and/or red peppers
  • 3 clove
    garlic, minced
  • 2 tsp
    taco seasoning mix
  • 1 tsp
    oregano, dried
  • 1 can
    rotel tomatoes and chilies
  • 12 oz
    diced tomatoes
  • 1 can
    cream of tomato soup, consentrated
  • 1 can
    green chile enchilada sauce
  • 32 oz
    beef stock (also can use chicken)
  • 2 1/2 c
    water/juice from cans
  • 3 Tbsp
    corn meal
  • 1 can
    black beans
  • 1 can
    sweet corn
  • 2
    avacados, diced
  • 2 c
    grated cheese, mexican blend
  • 6 oz
    sour cream
  • 10
    tortillas, flour (or tortilla chips)
  • 1/2 c
    cilantro, rough chopped

How To Make tortilla soup

  • 1
    Butterfly three chicken breasts and marinade in Italian salad dressing for 30 minutes while preping ingredients for soup.
  • 2
    In a medium stock pot, heat oil over medium heat. Saute onion, peppers in oil until soft. Add garlic when almost cooked through.
  • 3
    Stir in taco seasoning,and oregano, Drain Rotel reserving juice. Add Rotel and cook until juice is absorbed. Drain tomatoes reserving juice. Add tomatoes and cook until juice is absorbed.
  • 4
    Add tomato soup,enchilada sauce, broth and drained/rinsed black beans. Add water to reserved juice up to 2.5 coups and add. Bring to boil and simmer for 30 minutes uncovered.
  • 5
    While soup is cooking, grill chicken breasts, let cool and then shred with two forks. Add soup broth to keep moist and cover.
  • 6
    After cooking soup for 30 minutes, mix cornmeal with a small amount of water. Pour into the soup, add corn and then simmer for 20 minutes.
  • 7
    Heat 1/4 cup of oil in skillet. Cut tortillas into strips and fry until golden brown. Set on paper towel to drain. Or just use tortilla chips!
  • 8
    Ladle into bowls, then top with chicken, sour cream, diced avacados, grated cheese and celantro.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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