It was definitely love at first bite with this soup. It’s warm & comforting, as spicy as you want and can definitely be described as a “soup that eats like a meal”… about as easy to make, but definitely healthier than the canned red label soup that may have come to your mind. Best of all, my family of 6 – especially my boys, ages 8 & 9 LOVED it. They not only ate it for dinner, but requested the leftovers be saved for them. (Surprising, since soup in general, doesn’t typically rate as high as pizza.) Yet, this is definitely not a child’s meal. I would proudly serve this as the star of a dinner party.
I prepare chicken at least 2 times a week for my family and am constantly seeking “new” healthy recipes to change things up. Last December, my friend Vivian served this wonderful Tortilla Soup as part of our Bible Study “holiday” potluck. When I tasted this soup, I immediately wanted the recipe as did everyone else in the group. I was planning to save the recipe as part of a Cinco de Mayo compilation, but decided that it would also make a delicious, alternative, post-Thanksgiving meal using the left-over turkey!
Vivian’s Tortilla Soup
- 1-2 Tbl olive oil
- 1 onion (yellow or red)
- Chopped Green chilies (NOT jalapenos – canned is okay) – I omitted these
- Taco Seasoning
- Chicken Broth (store bought/homemade) – “optional” depending on the method you choose
- Chicken Breasts (or left-over poultry)
- 2 cans diced tomatoes (fresh works, too)
- corn (kernels)
- black beans (optional)
- sour cream
- tortilla chips
- green onions