Sunday, October 4, 2009

Tortilla Chicken Soup- Even Better!

I made this recipe again today, and as typical to my character, decided I could adjust a few things and make it even better. I think you will find it hits the spot of your soul! Feel free to exercise your own artistic flair.

Chili today, hot tamale, well not exactly...It is cold outside, at least to me, any temp below 70 is cold to me. I'm dreaming of soup to warm my chilly body. This is a simple recipe any one can make and it's especially great to throw together after work when you need something toasty for your bones. There really is no prep work, except for chopping the chicken; it's a no sweat meal! But if you'd like to sweat, make it as spicy as you like by adding more peppers. I like to crunch tortilla chips on top of my bowl with a healthy lump of sour cream, shredded cheese, and chopped avocado. mmmmmm.....It's best served with a beer!


(Note--I double this recipe-everything except the chicken, and I add extra chilies to make it spicy hot)

2 Cups Tortilla Chips-I use white corn
1 Seasoned Rotisserie Chicken, boned, skinned, chopped
2 tablespoonfuls Olive Oil
2 19-oz cans Cannellini beans, drained
6 oz shredded Monterey Jack Cheese with jalapeno peppers (1 1/2 cups)
2 4.5-oz can diced green chillies, not drained, (I use hot and mild)
1 14-oz can chicken broth
1 bunch green chives, cut with scissors in small bits
2 pinches cumin

In soup pot: heat oil, add chicken and chives and heat through (add chopped jalapenos at this stage if you want more heat and cook through), add beans, cheese, chilies, broth, heat to boiling. (At this stage, and this is optional, I like to use a potato masher and mash about 2/3 of the beans-I like beans stewed for hours, so I mash them to make it seem as if they have been!) Add crushed tortilla chips and reduce heat to simmer. Simmer, uncovered until chips break down and thicken, stir often! Add water or more chicken broth if needed to maintain medium consistency, like a chili. (campbell's chicken soup is thin consistency). Cook, stirring often, on stovetop for about 30 minutes, or until all ingredients meld.
Serve and top with sour cream, avocado, cheese, chopped chives, and for extra heat chopped jalapenos tossed in. This gets better after a day in the fridge, if you have any left over.



  1. The bronze and blue bowl is a sample of my pottery, one of my other loves.--V

  2. I am so with you - it's been a tad below 70 degrees all day and raining and Lordy, I am such a wuss. I just ate 4 dark chocolate brownie cookies because I was feeling sorry for myself. LOL! This recipe sounds fabulous; I love chicken tortilla soup. Would've been perfect for today.

    Oh. Did you make the bowl or do you collect?

    :) Debi

  3. Hi Debi! It's mine, happy to say. I found myself when I found clay! I have no worries when I'm in clay up to my elbows. That's another blog though. I love that you stopped by, thanks. (yum, brownies! it was a good day to satisfy with soulful food.)

  4. I wish I could cook this food but I have to find out if some of the ingredients are available here in our country.

  5. Okay, I must try this recipe soon. I've been on a soup kick lately because of the fall weather kicking in and this just surpasses anything I've come up with lately.

    Thank you!!

  6. Oh this looks delicious! And it combines many of my favorite ingredients. (Love the bowls, too.)

  7. wow...I agree with Jennifer at the above comment

  8. This recipe looks awesome and right up my alley! Will definitely be saving this recipe for this winter.
    I am enjoying your blog. I am deeply sorry for your loss.

  9. Thank you....Hope you enjoy the soup!

  10. Trying this out for the weekend ..thanks for this lovely recipe