I think I say this a lot, but this recipe is easy peasy. Open a few cans and a bottle, shred some chicken, and voila, you have a very flavorful soup in about thirty minutes.

Cooler days and nights have been making an appearance here in Colorado, so soup season is upon us. I LOVE soup season. One of the reasons I love it is because, with soup, you usually get all of the essentials of a good meal in one pot. Add some bread and butter, and you have a perfect cozy meal. If you missed it, last spring I shared one of my favorites, chicken and wild rice soup. I will have several more to share in the coming months, so if you love soup like I do, check back again soon.

This recipe comes from a friend of mine who used to be my coworker. I believe her son and daughter-in-law created it. Before the kids were here, it was a very regular part of my meal rotation. It is super flavorful, open to some customization, and easy peasy. The leftovers are just as good if not better. I don’t make this as often anymore because it does not appeal to my kids’ palates. I have one die-hard chicken hater, one who is pretty iffy about tomatoes, and all three are finicky about spice. Most adults who have tried it really like it.

I cannot say how this compares to other chicken tortilla soups you may have tried (I’ve looked at some other recipes for it that require hours and hours of preparation), but I can say it has great flavor and will warm you up on a cold day.

Chicken Tortilla Soup {easy peasy}

*My friend Jan noted that this recipe lends itself to innovation. Exact measurements are not necessary. You can make it vegetarian by using vegetable broth and no chicken. You can add some vegetables such as fresh tomatoes instead of canned or add sliced zucchini.

Ingredients:

• 1/2 to 1 pound of cooked chicken, shredded (You can use whatever you prefer here–I usually cook and shred boneless skinless breasts, but you can use leftover chicken from another meal, canned chicken, or rotisserie chicken. You could also use turkey or no meat at all.)
• 1 (46 ounce) bottle spicy V-8 juice
• 1 to 2 cans chicken broth (14.5 ounce)
• chopped garlic to taste (I use 2 tablespoons or more)
• cilantro (fresh or jarred–I used 2 tablespoons of dried this time)
• 1 can tomatoes and green chilis such as RoTel or store brand (10 ounces)–you can make the soup hotter or milder depending on the type of tomatoes and chilis you choose
• optional: 1 to 2 lightly beaten egg yolks or whole eggs to thicken the soup
• optional garnishes: avocado slices, tortilla chips or strips, grated cheese, sour cream

Directions:

1. Pour everything into a large pot except the eggs and the cooked chicken.
2. Stir well and bring to a boil.
3. Reduce heat and simmer for 1/2 hour or so. Add lightly beaten egg and shredded or chopped chicken (I prefer the texture of shredded in this recipe) while it is simmering. The timing here is not critical; you want the soup and chicken heated through for eating–more or less time isn’t going to change things much.
4. Serve in bowls with whatever garnishes you prefer. Source: My friend Jan

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Category: Chicken, Desserts, Main Dishes, Soups Tags: chicken tortilla soup, main dish, soup

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