Daycare germs don’t often phase me anymore. Having been in the daycare system for six years now, I have a pretty tough immune system. This year, though, the back-to-school and daycare germs hit at the same time, leaving both Maddie and me suffering. It may have been 80 degrees outside, but we were in need of soup.
I have been wanting to make a chicken tortilla soup for over a year now. Usually the urge for soup hits hard in the fall, but last year, I didn’t end up getting the urge at all. I also had a bit of debate in my head over whether or not I wanted a slow-cooker soup or a standard recipe. Standard won out in the end. Turns out, making soup isn’t all that hard.
This soup was plentiful enough to carry Maddie and me through the weekend and left enough for me to take to work each day. I plan to keep this recipe handy through the winter.
While the soup was a winner, the tortilla chips were by far my favorite part of this experience. Everyone knows the best part of restaurant chicken tortilla soup is the chips on top. We rarely make it through a package of tortillas in our house, and with some extra tortillas left over in the fridge, I decided to experiment. Doused in lime juice, salted, and fried, they were delicious! I had bought cheese and sour cream to go with the soup but didn’t end up using either. The chips were enough!
- 1 lb chicken
- 1 package taco seasoning
- 4 chicken bouillon cubes
- 1 1/2 cup corn, uncooked
- 1 white onion, finely chopped
- 2, 10 oz cans diced tomatoes with green chilis
- 1 can black beans
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 4 tortillas, flour
- lime juice
- vegetable oil
- Season chicken with taco seasoning.
- Bake at 405 degrees for 45 minutes.
- Allow to cool and then shred chicken with a fork. Set aside.
- Add 32 oz water to a large pot and add 4 chicken bouillon cubes. Bring to a boil.
- Add corn, diced tomatoes, black beans, garlic, and spices.
- Allow to simmer for at least 20 minutes.
- While soup is simmering, cut tortillas into strips.
- Soak with lime juice and salt.
- In a medium skillet, heat vegetable oil. Fry tortilla strips and allow to cool.