Friday, January 16, 2009

Chicken Tortilla Soup

This recipe was my best "Pantry Raid" recipe that I've made in months. Ya know, when you don't have anything planned for dinner, you dig through the depths of your pantry, frig, and freezer and whip something up only using what's on hand. Sometimes it's a train wreck and eat a PB&J instead, but every now and then you find a pearl of a recipe. My husband was shockingly surprised, ate 2 bowls, and literally scrapped the bottom of the pot trying to get the last bits! Also, this recipe is FAST - 5 minute cook time! Here is the original recipe from, but below is the super fast shortcut variation that I prepared.

Recipe: Chicken Tortilla Soup


  • 3 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cooked boneless chicken breast, shredded
  • 1/2 cup salsa
  • 1/2 cup chopped fresh cilantro Wedges of lemon for each bowl of soup Corn tortilla chips


  1. Add the broth, cumin, chili powder and oregano to a pot.
  2. Raise heat to high and bring to a boil.
  3. Add the beans, chicken and salsa.
  4. Reduce heat to low, stir and simmer for about 2 minutes.
  5. Add the cilantro, ladle into individual bowls, squeeze one wedge of lemon for each bowl, and top with chips.
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Mexican
My rating: 4 stars: ★★★★☆ 1 review(s)

Easy Cooking | Simple Cooking

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