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Tortilla Soup

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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...