Tortilla Soup

This is one of those recipes I’ve been making a variation of for the past 20 years. It has evolved with our tastes, with what’s available, and with what our budget would allow. It all started with a cookbook that was given to us at our wedding in 1997 from a lovely elderly woman who wasn’t actually invited to the wedding, but found a way to come anyway! I think once you get past a certain age you just don’t care anymore what people think and you do whatever you want! She was awesome and I’m glad she ended up being a part of our day 🙂

That first recipe was basically, chicken broth, chili powder, garlic powder and shredded chicken, with shredded cheddar cheese and tortilla chips topping individual bowls. Over the years I added more flavor and ingredients, and our current variation reflects living in an RV in Mexico. We think it’s our favorite version yet!

This is a great recipe for those nights when we pull into our campground just before dinner and we’re hungry, and want dinner ready as fast as possible! This is truly a dump and heat dinner that always hits the spot. This is another recipe which you can change to fit what you have available and it will still turn out great.

 

 

Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
We like to make enough to serve the 4 of us and still have leftovers for lunch the next day.
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Ingredients
  • 8-10 cups of chicken stock or water with 8-10 tsp.of chicken boullion
  • 1-2 cups of pureed tomato, onion and garlic (link we found this awesome stuff in Mexico!) You can substitute non- chunky salsa with great results as well.
  • 2 Tbls. chili powder
  • 1 tsp. Garlic powder or 2 tsp. Minced garlic, fresh or from a jar or sueezy tube
  • 1 Tbls. smoked paprika omit it not available
  • 1-2 Tbls. Cumin
  • 1-2 tsp. Salt
  • 2 cans of white meat chicken, shredded rotisserie or other cooked chicken is good too
  • 1-2 cans of drained and rinsed black beans
Toppings:
  • Chopped fresh tomatoes
  • Shredded extra sharp cheddar cheese
  • Tortilla chips
  • Avocado diced and tossed with fresh lime juice
  • Limes
  • Hot sauce
Instructions
  1. While one person throws all the soup ingredients into a soup pot (or Instant Pot on the Saute function, link) and starts it boiling, someone else can shred cheese, chop tomatoes and cut up some avocados. In about 25 minutes after you’ve set up your RV, you can be eating dinner and relaxing after a long day on the road...

 

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