Easy Chicken Tortilla Soup

Our run of unseasonably warm weather has come to an end and once again, it’s time for comfort foods.  This soup is one of my favorites.  Quick, easy and full of goodness.

 

Chicken Tortilla Soup

  • 4 boneless chicken breasts, cubed
  • 8 cups of water
  • 2 tbsp red wine vinegar
  • 2 tbsp orange juice
  • 1 tbsp limejuice
  • ½ tsp ea. – sage, basil, rosemary
  • ½ ea. chopped green, yellow, red pepper
  • 1 to 4 jalapenos chopped
  • ½ tsp red chili pepper flakes
  • 8 oz frozen sliced carrots
  • 2 celery stalks, chopped
  • 16 oz sweet corn
  • 1 cup fresh salsa
  • 1 cup chopped fresh cilantro
  • ½ cup shredded cheddar cheese
  • 4 flour burrito size flour tortillas

large saucepan

 

To saucepan, add water, chicken, vinegar, orange juice, limejuice, sage, basil, rosemary, bell peppers, celery, red pepper flakes, carrots and 8 oz of corn. Puree 8 oz corn, jalapenos, salsa, and ½ of cilantro.  Add to soup.   Bring to a boil, reduce heat and let simmer for 20 minutes. Cut tortillas into strips and add to soup.  Simmer for 5 minutes; add remaining cilantro and cheddar cheese.

 

Serves: 4  Prep time: 10 minutes  Cook Time: 20-30 minutes

2 thoughts on “Easy Chicken Tortilla Soup

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