Chicken Tortilla Soup

by itsalldelicious

Why would I make a this on a hot summer’s day? Because it was 40 degrees yesterday…in Texas. Who woulda thunk it? I figured this would be one of the last cold days and I might as well get the hot soup craving out of my system! Tortilla soup it is!

Chop up 1 onion and mince 1/2 cup of carrots. Let those cook in olive oil for 4-5 minutes. Image

Chop up 1 clove of garlic and add that to the mix. Next add 1 tsp chili powder, 1/4 tsp cayenne pepper, 1/4 tsp crushed red pepper, 3/4 tsp oregano, and 1 tsp cumin. Add one 4 oz can of green chiles (diced).

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Let this cook for two minutes or so and then add in 3 15 ozcans of diced or crushed tomatoes….or 1 1/2 of the big cans. Add 6 cups of chicken stock to that along with 1 cup of water. Stir and let it come to a boil and then simmer. Add in chicken after about five minutes. I used a frozen bag of corn and poured it in about two or three minutes before I was ready to eat!


Dice up an avocado, grate some Colby Jack cheese, and get out your sour cream because you’re ready to eat!

IMG_7417 IMG_7418 IMG_7419And of course you’ll need to crumble up some tortilla chips and throw those in…which I did precisely after I turned the camera off! Ah, one of the few joys of cold weather! Enjoy!



Chicken (2 breasts or 1 Rotisserie)

1 onion, diced

1/2 cup carrots, minced

1 garlic clove, minced

4 oz can green chiles, diced

1 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp crushed red pepper

3/4 tsp oregano

1 tsp cumin

3 15oz cans diced or crushed tomatoes

6 cups chicken stock

1 cup water

Bag of frozen corn

Sour Cream

1 cup Colby Jack Cheese

1 avocado, diced

Tortilla chips