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Chicken Tortilla Soup was/is a staple in my house. My mom makes it all the time & all the time it’s delicious y’all! This was one of those classic meals she’d warm up after we got home late during the week from everyone’s games/practices/events. It’s a warm meal you can pull off easily on a busy weeknight.
The soup itself is so simple, but you’ve got to have plenty of toppings. The toppings make the entire dish. Trust me.
Before you get the soup started, you need to shred some chicken. Lucky for you, I’ve got my favorite hack of all time to share. It’s going to make shredding chicken (or any meat for that matter) as easy as hitting a switch.
Forget your grandma’s old fashioned 2 forks method! Throw that chicken (no bones please) right into your stand mixer & let it go for about 30 seconds. Use the paddle attachment on the lowest setting. You can do both pork & brisket like this to make shredded bbq. Life changing I tell you!
Once your chicken is shredded & good to go, add it into a big pot with a couple of cans of RO*TEL diced tomatoes & a bag of frozen corn. Turn the stove onto medium-high heat & begin combining.
Toss in your seasonings- cumin, minced onion, garlic, salt & pepper. Adjust as necessary. The measurements I provide in the recipe below are simply a starting point.
Pour 6 cups of chicken broth over the mixture, stir & bring to a boil. Once reached, let the soup simmer for 20 minutes before serving.
Now onto the most important part- the toppings! Fresh avocado & cilantro are a must. Other yummy extras include sour cream, jalapenos, red onion, shredded cheddar or monterey jack cheese & tortilla strips, of course.
Set everything out in a pretty bowls on a cutting board so each bowl can be personalized. You could use a muffin tin too.
Feel free to add your favorites like black beans, diced onion or basically any vegetable. We keep it pretty simple for all the picky eaters around here & it always goes over well. You could even put those things on the side as “toppings” too. So pick your battles!
- 2 c chicken (cooked & shredded)- about 2 chicken breasts
- 1-12 oz bag frozen corn
- 6 c chicken broth
- 2 cans RO*TEL
- 1/2 t cumin
- 1 t garlic
- 1 T minced onion
- 1/2 t salt
- 1/4 t pepper
- Toppings- avocado, cilantro, sour cream, shredded cheese, jalapeños, red onion, tortilla strips, etc.
- Add chicken into a big pot with a couple of cans of RO*TEL diced tomatoes & a bag of frozen corn. Turn the stove onto medium-high heat & begin combining.
- Toss in your seasonings- cumin, minced onion, garlic, salt & pepper. Adjust as necessary.
- Pour 6 cups of chicken broth over the mixture, stir & bring to a boil.
- Once reached, let the soup simmer for 20 minutes before serving.
- Add your favorite toppings!
You can find all of these ingredients at your local Walmart!
Find even more warm-your-belly recipes here!