It’s soup season! Nothing says welcome fall like a warm bowl of soup to warm you from the inside! Chicken Tortilla soup is a combination of soup and mexican so I don’t see how its possible to go wrong!
This is was the end result, chicken tortilla soup and a spinach and cheddar quesadilla. Just a Mexican twist on the soup and sandwich.
Cubed chicken soaking in the marinade. Give it a few hours if you have the time, one hour if you don’t. In the fridge of course.
Cook the chicken in some butter or oil. Pick a good size pot, it’s the only one you will need for this recipe.
When the chicken is tender enough to start to come apart on its own when you push on it with a spoon its time to move on to the next step. Add those onions in and cook until clear.
Cook the frozen corn according to the package and then add it to the pot. Saute the corn for a couple minutes to give it some color.
Drain and rinse the beans. I used one can of black beans and one of cannellini. That’s what I had. You could also add pinto beans if you prefer.
Add in both cans of diced tomatoes including the juice, beans and salsa verde.
Salsa who? This is by far one of our favorite salsa’s. It is the WalMart brand of Salsa Verde and is very much a tomatillo salsa. If you don’t have this available find another tomatillo based salsa.
Add the bullion and mix it all up. I really like Better than Bullion, its not the cube stuff it is in a jar and you measure out what you need. Check it out here. I think it is better than most of the boxed stocks out there and super easy to store. If you don’t want to use Better than Bullion just use stock, either will work.
If your using the bullion add 5 cups of water. If not then you would add 5 cups of chicken stock. Mix it all up and put a lid on it. Let your chicken tortilla soup simmer for about 30 minutes, or as long as you can stand it before you just have to have some.
Mix in the milk for a little creaminess and the lime juice and your ready to serve! Top with fresh cilantro, sour cream or some tortilla stips.
Chicken Tortilla soup goes great with a spinach cheddar quesadilla for a quick meal.
Chicken Tortilla Soup
Ingredients
Chicken & Marinade
- 2 lbs chicken breast cubed
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp liquid smoke
Soup
- 1 ea yellow onion diced
- 2 cans Beans black,cannellini, navy, pinto drained & rinsed
- 2 cans Diced tomatoes
- 1 pk frozen corn 12 oz prepared
- 2 cups Salsa Verde Tomatillo salsa
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 2 Tbsp Better than Boullion, Chicken can use stock in place of bullion
- 5 cups water
- 1/2 cup milk
- 1/4 cup lime juice
- 1 bunch Cilantro fresh
Instructions
- Gather the Chicken and marinade ingredients. Cut the chicken breast into bite sized cubes. Add chicken and all ingredients to a ziplock bag and mix well. Allow to marinate for 1 to 4 hours.
- Melt 2 Tbsp of butter in a large pot or dutch oven. Add the chicken and cook for about 5 minutes. Add the diced onion and saute unit the onions are translucent.
- Cook the frozen corn according to the package directions. Add the corn to the pot and stir to combine. Saute the corn for a couple minutes.
- Drain and rinse the beans.
- Add the diced tomatoes, drained beans, salsa verde and spices. Mix well and bring to a simmer.
- Add the bullion and water or chicken stock.
- Simmer for about 30 minutes.
- Stir in the lime juice and milk before serving. Top with fresh cilantro and sour cream.
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