Real Quick, Mexican Inspired - Tortilla Soup
I wish that photos had a smell…..
Tortilla Soup
Ready to eat in under an hour!
People normally crave soup on one of those, cold, windy, rainy, blustery days or night. Me? I am an odd ball. I literally could have soup any day of the week! I loooove soup!! Especially home made soup. There is just something about the way it makes your house smell and how accomplished you feel after you make it.
As you know, I love to cook. So does my partner Chase. I would never really admit it to him, but he may actually be better at it then me (shhhh don’t tell him that - we don’t need his ego to explode). However, if there is something I can do well, its soup!!
The day after I posted the Chicken noodle soup recipe, it was still cold and gross outside, so I decided to make another batch of soup.
This tortilla soup was sooo good. I found a recipe online and tweaked it to my liking. One of the best parts is, its another soup that you can make in under an hour!
Don’t mind the wine in the background…
Here is what you need:
1 box of Chicken Broth
2/3 cup of Ranch Dressing
2 cups of shredded Rotisserie Chicken (I used less, only because I used what was left from the day before)
28 oz of diced tomatoes
1 package of Taco Seasoning (Use what ever spice level you like)
1 can of corn
1 can of black beans
1 jalapeno pepper
1 red pepper
2-3 cloves of garlic
1 onion (use half if its huge)
1-2 tsp of butter
Additional Items for toppings:
Tortilla Bites
Chopped Avocado Cubes
Chopped Green Onion
Directions:
Dice your onion , red pepper and jalapeño pepper. Mince garlic and add them to your soup pot (I used my dutch oven again). Add your butter and sauté on medium heat until your onions are translucent.
Saute on Medium Heat!
This is the start to making your kitchen smell amazing!
2) Add your chicken, diced tomatoes, corn, black beans, ranch dressing and taco seasoning. Stir everything real good
3) Add your box of chicken broth and then bring your soup to a boil.
4) After your soup has started to boil, put your lid 3/4 of the way on and turn the heat down to low and simmer for 20 minutes.
5) Remove lid, and remove from heat for 5 minutes. Soup may thicken a bit. Then serve your soup top with fav ingredients - enjoy!
Note: Normally I love to top my soup with a dollop of plain greek yogurt (or sour cream) but because of the ranch dressing I found I didn’t need to do that. I topped our soup with chopped green onions (technically the green part from my garden onion) and chopped up avocado cubes. We of course garnished with a bit of cracked pepper.
As mentioned before, I love soups! If you have recipe I would love for you to share it below! <3
Happy Cooking!
Jen