Tortilla Soup – Another soup from the vault

I need to thank my sister in law and her daughter for this recipe.  Like most soups I make, it is a bit different every time I make it.  This has become my go to recipe when I need a gluten free or vegetarian meal.  (omit the chicken and use vegetable broth)  When we have people traveling from out of town and I am not positive when they will be arriving I plan on this soup for dinner.  It holds well either stovetop or in a slow cooker set on low.

Of course this can be made with all fresh ingredients but more often than not it is what I call “Fill the recycle bin” soup.   It is also a great way to use up odds and ends from the refrigerator.  I always seem to have a little leftover rice, a small bowl of corn, a partial head of cabbage, you know what I mean.  I bet your refrigerator looks a lot like mine.

As written this recipe calls for chicken but it is also wonderful with leftover steak or with no meat at all.  If I omit the meat, I usually add an extra beans to bulk it up.  After the carb fest of Thanksgiving I often make this with leftover turkey.  It gives that bird a whole new taste that doesn’t taste like leftovers.

Check out Homemade Taco seasoning.

After a chilly evening out and about, there is nothing better than a hot bowl of soup!

Tortilla soup 006a

 

 

Tortilla Soup
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A delicious and fast soup that is easy to customize to suit your family's tastes. I often make this when I need a meal that will hold well when we don't quite know what time dinner will be. This is a great way to use leftover cooked chicken. *** If you need this to be gluten free check the package labels or make your own taco seasoning. ***
Servings Prep Time
6 10minutes
Cook Time
30minutes
Servings Prep Time
6 10minutes
Cook Time
30minutes
Tortilla Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A delicious and fast soup that is easy to customize to suit your family's tastes. I often make this when I need a meal that will hold well when we don't quite know what time dinner will be. This is a great way to use leftover cooked chicken. *** If you need this to be gluten free check the package labels or make your own taco seasoning. ***
Servings Prep Time
6 10minutes
Cook Time
30minutes
Servings Prep Time
6 10minutes
Cook Time
30minutes
Ingredients
Servings:
Units:
Instructions
  1. Heat oil in a large soup pot, add onion and carrots. Cook over medium heat until the onion begins to soften. Add garlic and cook another minute, do not brown the garlic.
  2. Add the tomatoes with green chilies, pinto or kidney beans, broth, rice and taco seasoning. Bring to a low simmer for 15 minutes.
  3. Add corn, cooked chicken, zucchini, cabbage and 1/2 a bunch of the chopped cilantro. Simmer for an additional 15 minutes or until the carrots, zucchini and cabbage are tender.
  4. Either serve immediately or transfer to a slow cooker set to low to hold until ready to serve. Serve garnished with tortilla chips, sour cream, cilantro, avocado and grated cheese.
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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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