Now that it looks like the weather here is cooling off, I’m ready to get back to making soups. It is one of my favorite meals. You’ll be seeing a lot of soup here. We love a warm bowl at the end of the day. It’s sort of like a big hug!
Tortilla soup is one of my favorites and is in regular rotation around here. My girls will take it to school for lunch.
- 1 rotisserie chicken, deboned and chopped
- (or 4 chicken breasts baked with paprika, Tajin, salt and pepper)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 white onion, diced
- 1 tbs olive or vegetable oil
- 1 and ½ c of cherry or grape tomatoes, chopped
- 2 tbs of chili powder
- 2 tsp of cumin
- 1 bay leaf
- 64 oz chicken broth (two large boxes)
- 16 oz of tomato soup (NOT condensed, the ready to serve from a box)
- 1 jalapeño, ½ minced and ½ sliced for garnish
- 10-12 tortilla chips, broken
- 2 cilantro for garnish
- Sauté the white onion and garlic with the olive oil until onion is translucent and begins to brown.
- Add the red and green bell pepper and sauté for 3 minutes.
- Add the chopped tomatoes and spices.
- Cook together for 3 minutes.
- Add the chicken broth, tomato soup, jalapeño and chicken.
- Bring all to a low boil for 10 minutes.
- Reduce to simmer for 20.
- Just before serving, add broken tortilla chips.
- Cook for 5 minutes to soften.
- Garnish with more chips, jalapeño and cilantro.
Bake chicken with Paprika, Tajin, salt and pepper. 25 minutes on 350 degrees or use a rotisserie chicken from your local grocery store.
This soup is quick, filling and can be made ahead. It’s really fantastic the next day when all the flavors come together. I’ll be making it tomorrow for Halloween. Hope you will try it too!