Tuesday, October 15, 2013

Chicken Tortilla Soup {Recipe}

Fall is officially "in season" & the weather around here has been overcast & rainy with dropping temperatures.  Thank you Jesus!  So, what better time to begin making the seasonal chilis & soups!?  Exactly, there is no better time!

Chicken Tortilla Soup was on the Yancey House menu most recently.  I combined this recipe & a Pampered Chef recipe {from here} to create my own.

Chicken Tortilla Soup

4 cups water
4 cups organic chicken broth
3 - 4 Chicken Breast
1 Tomato (diced)
1 Onion (diced)
1 Zucchini (diced)
16 oz sugar free salsa
4 Garlic cloves, pressed
Cumin to taste
Salt to taste
Pepper to taste
Avocado (optional)
Tortilla Chips (optional)
Cheese (optional)

One - Combine water & chicken broth in large pot.  Add chicken & bring to a rolling boil for about 20 minutes.  While chicken is boiling, dice the tomato, onion & zucchini.

Two - Once the chicken is fully cooked, remove it from the pot.  Add in the diced tomato, diced onion, diced zucchini, pressed garlic and salsa.  Season with the salt, pepper & cumin to taste.  While the ingredients boil, dice the chicken and add it back into the mixture.

Three - Let the chicken & ingredients simmer for 15 - 20 minutes.  Cut up the Avocado and grate cheese.  Once the soup is done simmering, add the Avocado, cheese & tortillas chips to your personal serving & enjoy!

*Trying to stick as much to the YF version as possible, I only added a couple of crushed chips & very little cheese*

What soups & chili's have you made this Fall?



  1. Soup when it's cold outside is the best way to eat soup! That looks sooo good. I am gonna have to try this recipe out!

  2. I love mixing recipes together to make my own! That's what I do half the time with new recipes anyways, and usually end up liking mine better! HA!

  3. Yum it looks amazing and perfect fall comfort meal

  4. Yummy! I will be making this soon! Love your bowls!


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