It’s time to make soup. The beauty of most broth-based soups is you probably have all the ingredients your pantry and perhaps some leftover chicken in the refrigerator.
This chicken tortilla soup is one of my favorites to make because just about anything goes and I almost always have leftover chicken. Canned tomatoes are another pantry staple of mine. I usually have at least half-dozen cans of tomatoes in several variety in my pantry. In this recipe you can use diced or stewed or whole (cut-up) canned tomatoes. The rest is easy. All you need to do is sauté some onion and garlic, add shredded or cubed cooked chicken and some seasonings. If you want more veggies, use sliced or diced bell peppers and frozen and thawed corn. Use your favorite chili powder to taste and if you don’t have any cumin, just skip it.
For the topping, it’s mild flavored Mexican-blend cheese with baked tortilla strips. You can spice it up a bit and use shredded Pepper Jack cheese or any other shredded cheese you have on hand.
Chicken Tortilla Soup
Makes: 12 cups. Preparation time: 10 minutes. Total time: 30 minutes