We are a soup family. I know there are families that would rather not have soup…ever, but we like soup. A lot. We eat soup all year long and usually it is a hit with everyone. Tonight for dinner we had what is probably my favorite soup that I make, so I thought I’d share the recipe. First here is a list of soups that we eat most often.
Chicken Tortilla – from Don’t Panic, Dinner’s in the Freezer
French Onion – from a friend (Charlotte)
Chicken Noodle – from a friend (Yuri)
Creamy Potato – Bear Creek Soup Mixes
Chili – my recipe
Vegetable – Frisch’s recipe, my own recipe (I make both depending on my mood)
Vegetable Beef in the Crock Pot – from a friend (Kristen)
Of course we also have canned soup for lunch many days. Taylor’s favorite is Campbell’s Chicken Noodle and Kristopher’s is Campbell’s Cream of Potato.
So, without further ado, here’s the recipe for my favorite (today), Chicken Tortilla:
Chicken Tortilla Soup
From my “Don’t Panic – Dinner’s in the freezer” cookbook. Since it is from a freezer cookbook the instructions have a cooking day and a serving day. It can be made all at once and eaten then. See my notes at the end for changes I usually make.
1 medium onion, chopped
2 cloves garlic, minced
1-2 Tablespoons oil for sautéing
2 pounds chicken, baked or broiled, chopped or shredded
14 ounce can diced tomatoes
5 ounce can RO*TEL tomatoes
1-14.5 ounce can beef broth
1-14.5 ounce can chicken broth
1-10 ounce can tomato soup
1½ cans of water – use soup can
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce
½ teaspoon Tabasco sauce
Serving Day Ingredients
Tortillas, cut in 1 inch squares, fried in oil until crispy and salted
Avocado, sliced or cubed
Fresh diced tomatoes
Cooking Day: Saute onion and garlic in oil. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze, using the freezer bag method.
Serving Day: Thaw. Reheat stock in pot until heated through. Ladle soup into bowls and top with your favorite serving day ingredients. Makes 5-6 servings.
My recipe notes: This is probably my most favorite soup, now. I have done the chicken many different ways and I think my favorite was leftover marinated grilled chicken. It gave it a little extra flavor. I always shred it. Instead of using 5 ounces of RO*TEL I use the whole 10 ounce can of tomatoes with green chilies. I also add green peppers, banana peppers and corn, because I like the color and I think it tastes even better with them. I serve it plain (without toppings) with the fried tortillas cut into strips. These are so good to dip in the soup and taste so much better than store bought chips. You have to eat all of them when you make them. They aren’t good saved for later. Try this soup – you won’t be disappointed!