Quick and Easy Chicken Tortilla (Taco) Soup
Yes, I've posted this recipe before, but it's been a while and this version has a few more tips and photos to help you out!
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| Quick and easy chicken tortilla soup |
Everyone needs a go-to recipe for busy days. This soup comes together quickly with items from your pantry. Perfect for a hectic evening or when you want to warm up quickly. The chicken can be substituted with seasoned ground beef for a different twist, but keep in mind it will take a little longer to prepare.
1 -2 Quarts Stewed Tomatoes
½ Onion Diced
1 tsp Minced Garlic
1 Pkg. or 2 Tbsp Taco Seasoning
Chicken Broth if desired
1 can each of Black Beans, White Northern Beans, and Red Kidney Beans
1 - 1 1/2 Cups Corn (I prefer frozen to canned)
1-2 Cans Chicken Breast Meat
Salt & Pepper to taste
Grated Cheese, Sour Cream, Avocado slices, Salsa and Tortilla Chips or Strips for garnish.
Combine tomatoes, onion, garlic, taco seasoning and chicken broth and bring to a boil. Cook until onions are tender. Add remaining ingredients and heat through. Garnish as desired.
To make tortilla strips, cut corn tortillas in ¼ - ⅓ inch thick slices and cook in hot oil. Drain on a paper towel and sprinkle with salt.
This recipe is easy to adjust depending on your tastes. For a thinner soup, use more tomatoes or add chicken broth to achieve desired consistency. I like a variety of colors and textures, but feel free to omit or add any beans or vegetables you wish. Ground beef cooked and seasoned for tacos or leftover roasted chicken can be used in place of canned chicken. Be adventurous and experiment until you find the right combination for your household.
Fry tortilla strips until crispy!
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Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!
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