Wednesday, February 9, 2011

The Tastiest Tortilla Soup!

I've had my eye on this beautiful tortilla soup over at Baked Bree for a little while now... I'm so glad I finally got around to trying it, because it truly is wonderful and fresh-tasting. It is pretty healthy with all the veggies. I added one shredded chicken breast to mine, but I think it would be plenty filling without too. Hmm if only I had made this BEFORE the snow day on Friday, it would have been a great warmer-upper. :) Do not be intimidated by the ingredient list, it just has a lot of spices! It is actually very easy to make and does not take a lot of time, which really is a HUGE plus.

Now, I don't think I'm doing a very good job of telling you how tasty this soup is! It really has a lot of flavor and the crunchy tortilla chips on top take it over the edge. I am not a leftover-lover, however this tastes better the next day! I have had the leftovers 3 days in a row and even took the rest to work for lunch! :) And you know what? That buttery cornbread really makes the perfect complement. 

Tortilla Soup
Makes about 8 servings
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 green pepper, seeded and roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 2 cans mild Rotel tomatoes and chilies, drained
  • 1 TBSP chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups chicken broth
  • 1 cup water
  • 1 bag frozen corn
  • 1 can black beans
  • 1 can dark red kidney beans
  • 1/2 cup cilantro
  • tortilla chips
For garnish:
  • avocados
  • shredded cheese
  • sour cream
  • cilantro
  • limes
  • tortilla chips
In a food processor, blend rotel tomatoes, green pepper and carrots until slightly chunky, like salsa.

In a large pot, heat some EVOO over medium-high heat. Saute onion and garlic until soft.

Add all the spices and cook for 1 minute. I like to measure my spices out beforehand. Isn't it pretty?

Add chicken broth, water, tomato mixture, beans and corn. Stir and simmer for 30 minutes.

In the meantime, if you want to add some more protein, shredded chicken will do nicely. Boiling chicken breasts is fine, but I think there is a lack of flavor. I like to "roast" my chicken breasts with a little EVOO, salt, pepper and a whatever other seasonings I have on hand for about 25 minutes. Cooking it on a rack like this really keeps all the juices in and makes it really flavorful. Then you can use 2 forks to shred it like so and add to your soup.

Add the cilantro and chicken and give it a good stir.

Get all your toppings ready to go! This is the fun part. :)

Ladle soup into bowls of hungry people waiting in your kitchen. Have fun topping as you wish and enjoy!

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  1. Love your blog! This soup looks really delcious & easy. Where did you get the rack you use to roast your chicken & whats the brand? Can you use any type of cookie cooling rack or does it need to say its okay to use in the oven?

  2. Oooh, that looks delish. I make this Chicken Taco Soup recipe way too often: so next time I think about making it, I think I'll give your chicken taco soup recipe a try!

  3. Kelly Rose- Thanks so much! It is easy! I can't remember where I got the rack from- probably Bed, Bath & Beyond/TJMaxx/Target- or what brand it is, but I think any rack would work as long as its metal! Just make sure it doesn't have any sort of plastic on it. :)

    Caitlin- Yum! That chicken taco soup sounds delicious- very similar! I'm so bad about planning things a head of time though, so I barely ever make anything in my slow cooker.

    G - Glad you liked! :)You're my number one taste tester!


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