Without further ado, my favorite tortilla soup…
This is the recipe that turned me into a soup-maker. It’s adapted from a recipe on the back of a can of beans. In other words, it’s fancy. 😉 We eat it all year long, but especially when it’s a chilly 78-degree fall day in Houston, it’s perfect.
You’ll need this:
{…and some chicken, or leftover smoked Thanksgiving turkey. Mmm…}
Two notes:
- If you like things spicy, sub out the can of diced tomatoes for a second can of Rotel.
- Yes, this soup has a can of beans in it. It sounds weird, but the beans thicken the soup and add protein. Trust me here.
Easy-Peasy Tortilla Soup
32 ounces chicken stock
10-ounce can Rotel
15-ounce can diced tomatoes
15-ounce can refried beans
1 cup frozen corn
2-3 cups cooked, shredded chicken or turkey
pico de gallo (optional)on the side:
tortilla chips (these are mandatory; otherwise, it’s not tortilla soup)
grated cheddar cheese
chopped cilantro
chopped avocadoIn a large stockpot, combine the stock, Rotel, tomatoes, and beans. Heat over medium-high, stirring to break up the beans. When the soup comes to a simmer, add the corn and cook 5 minutes. Stir in the chicken and heat through.
Spoon into bowls and top with a spoonful of fresh pico, if desired. Serve with the sides.
Quick, easy, budget-friendly, delicious. There. Are you convinced?
