There is just something about soup on a cold day that makes you feel warm and cozy. And since the weather has begun to get colder I find myself making soup more and more frequently. Saturday night I decided to make easy Chicken tortilla soup for supper. This isn’t a hard-core traditional tortilla soup, but if you’re looking for a quick and easy soup to toss together this may just fit the bill.
- 1 chicken breast
- 1 box (900ml) reduced sodium chicken broth
- 6 large mushrooms
- 3 cloves of garlic, chopped
- 1Tbsp olive oil
- 1 cup of tomato sauce
- approx 1/3 cup taco or hot sauce (add more or less to taste)
- tex mex seasoning (to taste)
- 1 bag of tortilla chips
- shredded cheddar cheese and sour cream (optional)
Season chicken breast with tex mex seasoning and bake covered at 350 for 30-40 minutes or until cooked through.
Allow to cool then shred and set aside
Chop mushrooms and garlic then cook in large pot with the olive oil until cooked through. Add chicken, chicken broth, tomato sauce and taco or hot sauce.
Heat through over medium low heat.
Test broth and season to your desired level of spiciness.
Fill soup bowls 1/3 or more with tortilla chips (I like to crumble them slightly before adding to the bowl)
Pour soup over tortilla chips, and add cheese, sour cream and any other garnishes you desire.
I use reduced sodium broth and do not add any salt to the soup as the salt from the tortilla chips will further enhance the flavours in the soup.
[Tweet “Warm up on a cold day with this easy but delicious chicken tortilla soup!”]
This is one of my favourite soups to make, it’s filling and delicious and warms you up on a cold day. If you try it let me know what you think!