Last Friday’s cool windy day put me in the mood for soup. In my fridge was some broasted chicken, I really needed to use up. I also had some homemade salsa I was getting worried about. I found all the other ingredients I needed to made Chicken Tortilla Soup.
When J’s uncles come out hunting their wives (B’s sisters) send food with them. A few years Aunt J sent a kit to make Chicken Tortilla Soup. J and I both loved it. Being the creative person I am, I did a little internet searching and came up with my own recipe.
Chicken – I have used different forms of chicken, home roasted, broasted chicken from the grocery store and chicken breasts.
1 can Cream of Chicken Soup
1 can Fiesta Nacho Cheese Soup (Plain Cheddar Cheese Soup works good if you don’t like the extra fiesta nacho spice.)
1 can (12 oz) Chicken Broth
1 can Rotel Diced Tomatoes and Green Chilies or Salsa
1 can diced tomatoes
1/2 of a 4oz. can of Green Chilies
1-2 Garlic Cloves, minced
Saute onion and garlic. Remember caramelized onion adds great flavor depth to soup!
Put all ingredients in the pot, stir, and bring to a simmer on the stove top. Simmer until heated through. Simple!
If I have peppers (of any color) on hand I will saute and add them to the pot too. I had an open jar of Roasted Red Peppers and tossed some in. Cilantro also makes a nice addition. This go around I used homemade salsa instead of Rotel Diced Tomatoes and Green Chilies.
I like to serve this soup with cornbread or fresh homemade bread. Top it with tortilla chips, corn tortilla strips, cheese or sour cream to make the soup even more delicious.
Chicken Tortilla Soup freezes easily. I usually freeze a canning jar full of soup to enjoy another day.
This soup is very flexible and can be tailored to your family’s specific tastes. Experiment and enjoy!
Blog Hop ~ Hunk of Meat Monday at Beyer Beware