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Tortilla Soup

A consistently quick, easy and delicious go-to meal. It's one of the first things my daughters wanted to learn to make themselves and it's what they ask for when they need some comforting. From our family to yours...

1. Add to large soup pot:

· 2 quarts chicken (or veggie) broth

· 1 can black beans, rinsed

· 1 can corn (or 1-1 1/2 c frozen corn)

· 1 can diced green chiles

· 1 15oz container of medium FRESH salsa (I have used jarred in a pinch)

· approx 2 c shredded, cooked chicken (I usually shred a rotisserie chicken, but you can also gently cook 2 chicken breasts in the soup, take them out to cool, shred, and add back)

· Optional: 1 T chipotle Cholula hot sauce (it's not actually hot, it just adds smokey flavor)

2. Bring to a boil. Simmer on low at least 30 min. (Tastes even better hours later or the next day if you want to make ahead!) Ladle into bowls and top with any or all of the following:

· cilantro leaves*

· diced avocado*

· sour cream*

· cotija or cheddar cheese

· finely diced white or sliced green onion

· your fav hot sauce

· tortilla chips* (some people put them all in at the beginning to soak, but we add a few at a time while we eat because we like them to stay crunchy)

*These are the must-haves in my family

3. Enjoy!!!

Suggested wine pairings:

Jen's favs - Grenache or The Don

Lisa's favs - Riesling Grand Klasse Reserve or Sauvignon Blanc

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