Hello, Chicken Tortilla Soup here. It’s about time Susie asked me to write her blog. I understand why it has taken so long; I get it! I’ve lived as second fiddle to the other chicken soup my whole life. Heck, I know the other soup is special – there is an entire book series named after it.
Why does chicken soup with noodles get all the attention? Why is it assumed only that chicken soup has magical powers that heal the body, heart, mind and soul? Also, why is it my food blogger friend featured her incredible Chicken Noodle Soup a full year before she even mentioned my name? Well, my name is Chicken Tortilla Soup and I’m here to talk about ME!
I’m gorgeous, colorful, fragrant, saucy and spicy. I’m made with tender chicken, beans, corn, Worcestershire, tomatoes, tortilla chips and the perfect blend of seasonings. I’m at my best when dolled-up with sour cream, a squirt of lime juice, cheese, a slice of avocado and, my best friend, fresh cilantro.
Oh yeah, there is one more thing to say – I am scrumptious!!
I just searched the 250+ titles of that chicken soup book series and found no mention of me. Aargh!!! All those books should be named Chicken Tortilla Soup for the Soul. In my opinion, tortilla chips are way better for you than noodles.
Please try me; I know you’ll love me! Until we meet again…
As Susie demands of you, “Enjoy!”
(Susie here. Thank you Chicken Tortilla Soup. I appreciate you sharing about yourself today. Maybe your book, Chicken Tortilla Soup for the Sensitive, Seemingly Undervalued Soul, will be written one day.)
- **Note - this soups should be eaten with crushed tortilla chips placed in the soup. It is NOT tasty without the chips.
- 2 tablespoons canola oil
- 2 tablespoons butter, unsalted
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can Fire-roasted Rotel tomatoes, or regular Rotel Tomatoes *See note if a smoother soup is desired.
- 1 can (10 ¾ ounces) beef broth
- 1 can (10 ¾ ounces) chicken broth
- 1½ cups water
- 1½ cups tomato juice
- 3-4 cups cubed cooked chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon bottled steak sauce
- 1 can black beans, drained and rinsed
- 1 can corn, optional
- Add when soup is ready to serve:
- Dash of fresh lime juice
- Tortilla chips
- Shredded cheese, Mexican blend, cheddar or your favorite
- Optional Toppings:
- Sour Cream or plain Green yogurt
- Avocado slices
- Fresh cilantro leaves
- Heat oil and butter over medium heat in a large Dutch oven.
- Add onion and cook until translucent, then add garlic and cook 1 minute more.
- Add all soup ingredients except chips, cheese and sour cream.
- Cover and simmer at least 1 hour for flavors to meld. (Soup can be cooked in a slow-cooker, on LOW 6-8 hours or HIGH 4 hours.)
- To serve:
- Place hot soup in bowls, add tortilla chips to the soup and top with cheese, a dollop of sour cream and, if desired, avocado slices.
- Garnish with fresh cilantro leaves.