I have really been in to making soups lately! I mean I make a new soup at least once a week now! For some reason I have trouble judging portion sizes when making it though, so we end up having enough soup for a couple lunches after too. With my new soup obsession I have been experimenting around in the kitchen to find the best flavors. Enter this amazing Quick Chicken Tortilla Soup.
I make almost all of our meals from scratch but every now and then I need a break from cooking. So I need some quick meals that still give us that made from scratch taste we love. When it comes to a quick meal, it’s all about prep work and smart decisions! What can I make ahead for future easy meals? What prepackaged items can I keep on hand for when I am feeling lazy?
One make ahead item I always like to have on hand is homemade stock. It is so easy to make and uses up kitchen scraps before being composted! The only thinking that I have to do with the stock is remembering to defrost some! We also like to keep canned chicken on hand for quick meals like this soup! It would be great if I had the time to shred my own chicken breast but sometimes the day doesn’t allow for that luxury, so we use our cheat! And that is the secret to my Quick Chicken Tortilla Soup!
Ingredients
3 cups chicken stock
1 cup water
1/2 cup milk, optional
1 12oz can chicken
1 4oz can green chilis
1/4 cup white onion
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
How to Make My Quick Chicken Tortilla Soup
This meal can easily be done from start to finish in just 30 minutes! Start by chopping the white onion. Toss the onion into a preheated pot, along with a splash of neutral oil. Stirring occasionally, cook the onions until they are translucent. This should only take about 5 minutes.
Once the onions are cooked add all of the other ingredients, except for the milk and chicken, to the pot. Give the mixture a stir to combine everything and bring it to a boil. Depending on the size of your pot this should take about 8-10 minutes to reach a boil.
While the soup is coming to a boil, open the can of chicken and add it to a colander. I personally like to run the chicken under water before moving on. This step isn’t necessary, but it is what I prefer to do. Whether you wash the chicken or don’t you want to break up any large chunks with a fork. When the soup comes to a boil lower the heat to a simmer and add the chicken. Let the soup simmer for 15 minutes uncovered. The soup is now ready! If you are adding the optional milk for a creamier soup add it to the soup now. If you add it to early you run the risk of it separating or curdling over the heat.
Enjoy a bowl full with your favorite toppings! I like to load my soup bowl up with whatever I have on hand but here are some topping ideas! Tortillas chips for crunch, avocado chunks, cilantro, shredded cheese, chopped tomatoes, onion, sour cream, lime juice, black beans and so much more! Make it your own!
Easy Chicken Tortilla Soup
Ingredients
- 3 cups chicken stock
- 1 cup water
- 1/2 cup milk, optional
- 1 12 oz can chicken
- 1/4 cup white onion
- 1 4 oz can green chilis
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Chop the white onion and toss it into a preheated pot with a splash of oil. Sauté the onions, stirring occasionally, until translucent-about 5 minutes
- Once the onions are cooked add all of the other ingredients, except for the milk and chicken, to the pot. Give the mixture a stir to combine everything and bring it to a boil-about 8-10 minutes.
- Once the soup comes to a boil lower the heat to a simmer and add the shredded chicken. Let the soup simmer for 15 minutes. If using the milk add it just before serving and enjoy with your favorite toppings!
