At first I was trying to think a little more creatively–and didn’t want to do something like use the broth in soup. That was too obvious. But then I figured that I have had tortilla soup on the brain for awhile now, so I might as well just make some. Especially because fall is the perfect time for this recipe. There are so many different versions of tortilla soup that range from authentic to not even close. In this version, I wanted to have a more authentic broth base but add lots of extra veggies and toppings to bulk it up into a meal. Plus ‘Build your own’ type meals are always fun with guests!
Chicken Tortilla Soup
- 45 ounces Chicken Broth
- 1 can Diced Tomatoes with juice–I used a spicy blend
- 1 garlic clove
- 1/2-1 t ground cumin
- 1/4 t chili powder
- 12 ounces chicken, shredded or diced
- 1/4 cup chopped fresh cilantro
- Fresh lime juice–approx 3 T or 2 limes worth
- 1 cup corn (fresh or frozen)
- 1 can black beans, drained and rinsed
- 1 zucchini, chopped
- 4 corn tortillas
- Olive oil or cooking spray
- For toppings: Greek yogurt/sour cream, queso fresco or other cheeses, sliced avocado
Preheat oven to 400 and brush olive oil onto both sides of tortillas (or you can use cooking spray if you prefer). Place tortillas directly on the rack.
For the chicken, you can do a few things–you can use leftover/pre-cooked chicken, I used a whole chicken that I had roasted the night before. Or, you can bake the chicken at the same time as the tortillas (I bet the chicken would be great topped with a bunch of cumin first), or you can just add to the pot and cook right in the soup. Up to you!
So to proceed, combine the broth, spices, tomatoes, garlic and bring to a boil. If you are cooking chicken, add it now and heat until chicken is cooked all the way through. Otherwise, reduce heat after boil and add already cooked chicken, black beans, corn, zucchini and lime juice and cook on medium for about 10 minutes, long enough that the flavors can start to blend.
While the soup is cooking, check your tortillas–they should be crispy after about 15 minutes. Remove them once they are brown and crispy.
Cilantro can be added to the mix at the end, or you can serve it as another topping. I prefer it as a topping so it doesn’t get soggy.
To serve, I added a crushed tortilla to the bottom of every bowl and then ladled soup in on top. You could always crush and serve on top or on the side too. Cheese, cilantro, greek yogurt and avocado can be added to the top–I prefer to add all of the above!
I loved the flavor and taste of this soup. It is a very healthy and filling meal and can be served with lots of fun side dishes–chips and guacomole and salsa, quesadillas, etc. Although it is definitely filling enough on it’s own for a weeknight meal. I don’t normally think of serving soup as a main dish at a dinner party, but this worked out so well!
I made a crispy oven baked wrap and cut it into bite size appetizers to serve with the soup.
I basically just combined spinach (wilted in a little bit of broth), black beans, corn and lots of cheese on a tortilla. I added cheese on both the bottom and the top.
Then wrapped it all up in a flour tortilla. I carefully placed in seam side down in a baking dish and covered the outside in some olive oil and baked for about 20 minutes, flipping half way through. It is done when the outside is crispy. Served with this sauce–one of my all time favorites.
These wraps would be great with chicken too and they could easily be a meal all on their own.
The best part is that you guys can participate in the contest too, just check out the College Inn facebook page to enter. College Inn is also pledging to donate 1 dollar to Share our Strength for every recipe entered, which makes it even better–Share our Strength is an awesome organization. The last day for entry is Oct 28th so there is plenty of time to get cooking!
Thanks so much to College Inn and Emily for allowing me to participate in this fun challenge!
*Disclaimer: College Inn sent me a stipend to cover my ingredient costs for this challenge