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Spicy roasted almonds and walnuts recipe

On the fly chicken tortilla soup recipe

I love chicken tortilla soup.  I like to think of it as chili lite.  However, I had never made it myself.  No reason, I just always relied on others to fulfill my tortilla soup cravings.  But tonight...?  Tonight I was feeling quite ambitious.  I went into my tortilla memory banks and pulled out all the tastes I could remember.  Then when I thought I had all the right ingredients on my kitchen counter, I referenced a couple recipes online to see if I was right.  Then I got to work.

What do ya know?  It turned out so good that I almost immediately wanted to make another batch.  Here's how I did it.  Hope you try it and love it as much as I did!


On the Fly Chicken Tortilla Soup

  • 2 cooked chicken breasts - shredded
  • 2 cloves of garlic minced
  • 1 tsp canola oil
  • 1 tsp cumin
  • 1 medium yellow onion chopped
  • 1 cup frozen corn kernels
  • 4 cups water
  • 4 chicken bouillon cubes
  • 1 tsp chili powder
  • 3/4 cup salsa
  • 1/2 tsp lemon juice
  • About 1 cup of crushed Tostitos
  • Garnishes: Greek yogurt, salsa, chives, shredded cheddar or Monterey Jack cheese, chopped avocado
  • Place the shredded chicken, oil, garlic and cumin in a soup pot and toss to coat.  Turn on the heat to medium and add the onion.  Cook until the onion becomes transparent about 2-3 minutes. Add the corn, water, bouillon, chili powder, salsa and lemon juice.  Turn the heat down to med-low and let the soup simmer about 30 minutes stirring occasionally.  Add the crushed Tostitos and turn off the heat.  

    BAM!  You're done.  Now all you need to do is add your favorite garnishes and eat up.  My first bowl had a dollop of Greek yogurt, some Monterey Jack and a couple chives.  Second bowl I had straight up.  Third bowl... OK, I didn't have a third bowl.  But only because after my family had their share it was all gone!  Enjoy.