Recipes

Tortilla Soup

Tortilla Soup - A Pearl Kind of Girl Tortilla Soup - A Pearl Kind of Girl Tortilla Soup - A Pearl Kind of Girl Tortilla Soup - A Pearl Kind of Girl

Last week felt like winter in Dallas (which I hate), especially after the holiday season has passed! I am a naturally cold person, so getting warm and staying warm is difficult. If I had it my way, the thermostat would be set to 78 and I would still be wrapped in a blanket. To help combat the cold, I have been on a huge soup binge, especially spicy soups (extra warmth). I have watched my dad cook tortilla soup for years and have taken a lot of his tricks to create this very simple recipe. I quickly cooked the soup on the stove for Sunday night dinner in the images above, but during the week I often use a slow cooker while I am at work. My favorite part of tortilla soup is the tortilla strips that go on top. I have 2 teaspoons of cayenne pepper listed in the recipe, but I love heat, so I usually add a little extra. The cayenne on the tortilla strips will soak into the soup and kick up the heat. Stay warm and enjoy this simple soup! xoxo

Images via Alex Phillips.

Print Tortilla Soup Recipe

32 ounces of chicken broth

28 ounces diced fire-roasted tomatoes

14 ounces diced green chilies

1 package McCormick taco seasoning mix

2 chicken breasts

1 white onion chopped

8 yellow corn tortillas

1 Tablespoon olive oil

1 teaspoon salt

2 teaspoons cayenne pepper

1 cup shredded Mexican style cheese blend

In a large pot, combine chicken broth, fire-roasted tomatoes (drained), diced green chilies, and the McCormick taco seasoning mix. Cook on medium heat until liquid comes to a boil, then add chopped chicken breast and white onion. Cook on medium heat for about 20 minutes or until chicken is cooked thoroughly. An alternative would be to combine all ingredients in a slow cooker and cook on low/medium for 5 to 6 hours.

Cut yellow corn tortillas into long strips, each about an inch wide. Spread tortilla strips on a nonstick baking sheet, drizzle with olive oil, and sprinkle salt and cayenne pepper on top. Make sure the stripes are evenly coated with the seasoning mixture and spread out on the baking sheet. Bake at 350 degrees for about 15 minutes or until golden brown color. Top warm soup with shredded Mexican-style cheese and toasted tortilla strips.