Chicken Tortilla Soup. Yum!
I made this soup for the first time just a few months ago. I'm pretty sure I saw it on Pinterest. It looked so delicious to me and I wanted to try it really badly. I have a deep love for Mexican food. And Tex-Mex. And.....well, really, pretty much all food. It's a problem. I know. I probably need an intervention. Or a 12 step program. Or both.
So, when I told the hubby I was going to make this soup the first time. He was like "Uhhhh. Soup? Tortilla soup?? I don't know about that.". My family (with the exclusion of my mom and me) is not very big on homemade soups. My husband loves chili and loves to make chili (he's the official chili maker in our family). But the moment I mention homemade chicken noodle soup, potato soup (one of my all time favorites), veggie soup, beef stew, etc., my fellas all let out a very loud sigh. I think it's a guy thing. Guys want something to chew when they sit down to eat.
Back to the chicken tortilla soup. I ended up following
The Pioneer Woman's chicken tortilla soup
recipe. Well, sort of. My boys won't touch anything with bell peppers or onions in it. Exasperating. They will eat raw bell peppers and one of them LOVES onion rings. Goofballs. I also didn't add cornmeal to thicken and I did not add tortilla strips into the soup. We fried ours. Okay, now that I think about it, I don't think I followed the recipe that closely. I think I used it kind of as a launching pad for my twist on it. BUT, my family
loved it! I wish I could underline loved again. There was not a single drop of the soup left after dinner. They
boys now request this soup almost weekly. I don't make it
that often, but it is tempting sometimes.
Chicken tortilla soup was on the menu for this week and I was (sadly) about a 1/3 of the way in to cooking when I realized "Hey, I should share this on the blog!". So, I'm missing a few photos. And it was nighttime. And the batteries in my camera were dead. And the lighting in the kitchen is HORRIBLE. So, please forgive me.
Here is my version of Chicken Tortilla Soup:
I start with 2 or 3 (usually 3) chicken breasts either pre-cooked, or not. This particular go round, I put three
frozen chicken breasts into the stockpot with about an inch of water and turned on the heat. I have also thrown the whole ingredient list into the crockpot, frozen chicken breasts and all, and turned it on low and left it all day. It turns out just as great in a stockpot on the stovetop or in a crockpot. I would definitely take advantage of the crockpot if you are a busy working mom.
When the chicken breasts were cooked through, I took them out of the pot and shredded them. I left whatever tiny amount of water was left in the pot in there. If you use the crockpot method, you will need to remove chicken breasts from crockpot and shred before serving. I threw the shredded chicken breasts back in to the stockpot and added a large can of diced tomato. I think I normally use crushed tomato, but the teenager went grocery shopping for me. I used what he bought. And, it doesn't really matter. The original recipe (above) calls for using a can of Rotel. We really don't like a lot of heat, though.
Please excuse the shadows in these photos. Nighttime, bad lighting, and an iPhone don't make a good mix for awesome blog photography. I will do better next time. I promise.
Here is the seasoning I use. I have made my own spice blend for this soup several times and loved it. I opted for convenience this time. One package of taco seasoning (we always use low sodium) and chicken base. If you have never used chicken base, leave right now and go to the store to get some. It is awesome stuff. Don't know how I ever lived without it.
Empty package of seasoning (or your own blend) into pot.
Add 2-3 tablespoons of chicken base.
Add two 16oz cans of tomato sauce.
Add one 16oz bag of frozen corn and two cans of black beans that have been drained and rinsed well.
Give it a good stir.
Now, it's time to add some water. I added 3 or 4 cups of water. I don't like this soup thick, and I want a LOT of it. Use whatever amount of water looks good to you. If you like your soup a little thicker, add less.
The tomato sauce and chicken base make a very hearty stock for this soup. I have never added cornmeal to mine. I opted for actual corn for the corn flavor. I'm just funny that way.
Let simmer on medium or medium-low heat for about 30 minutes, or until it is piping hot. I use this time to prepare the tortilla part of Chicken Tortilla Soup.
You are going to need some tortillas. We used corn but you could also use flour tortillas. Whatever tickles your fancy.
Get you a small pot, or a large one. It doesn't matter to me. Add in about an inch or so of oil. Whatever kind of oil you like to cook with. We used good ol' vegetable oil. I said "we" because I put the teenager on the task of tortilla strip frying.
And put on the heat! You are going to fry up some deliciousness. You know your stove top best, get that oil nice and hot, but not hot enough to smoke.
Time for the tortillas.
We like to cut ours into shorter strips. So cut them in half first.
And, then cut into strips. As wide or as thin as you would like.
Please take note of the fine china I am using for this task. I avoid making dirty dishes any way I can. Dirty dishes are my nemesis. They are everywhere. All the time. They reproduce in the sink when you turn your back. They magically appear out of nowhere right after you have loaded every single dirty dish in the house into the dishwasher and turn it on.
Sorry. I got distracted for a moment.
You will need to cut LOTS of tortilla strips. They will mysteriously disappear from the paper towel laden plate you are draining them on. Make LOTS. Did I already say that?
Stacks of deliciousness.
Now, drop those strips into the hot oil. Not too many.
It only takes a moment or two and they are ready. Crispy, but not too brown.
This was only about half what we made that night.
Picture shadows! AAARRGGGHH!!!
Ladle up some soup, add some hot, crispy tortilla strips, and ENJOY!
Ingredient list:
2-3 chicken breasts
1 large can diced or crushed tomato
2 16oz cans tomato sauce
1 package taco seasoning
2-3 Tbsp of chicken base
1 16oz package frozen corn
2 cans black beans
Vegetable or other oil
One package corn or flour tortillas