Recipe: Mom’s Chicken Tortilla Soup

29 Oct
My mom makes the most awesome chicken tortilla soup.  She doesn’t have a written recipe…just throws things together.  That is a talent that I don’t always have.  She gave me her basic recipe and I adapted it to what my family would like.  Her recipe is more creamy than some of the tortilla soups that I have had at restaurants, it is not a typical broth like soup.  So, here goes…..
PEGGY’S CHICKEN TORTILLA SOUP
3 chicken breast, cubed
1 large onion, diced
1 tbsp cumin
6 – 8 cups chicken broth, depending on how thick you like your soup
2 cans cheddar cheese soup

1 can fire roasted tomatoes, diced
1 cup salsa, I used tequila lime salsa
2 cups crushed tortilla chips
salt and pepper to taste
shredded cheese
sour cream

  1. Brown chicken cubes and onion in dutch oven with a little oil.
  2. After chicken has browned and onions are translucent, stir in cumin, coating chicken well. 
  3. Add six cups of chicken broth. 
  4. Add both cans of cheddar cheese soup, stirring well. 
  5. Add can of diced tomatoes, with juice.
  6. Add salsa, stirring well. 
  7. Once all ingredients are stirred and mixed, add crushed chips. 
  8. Simmer with lid on for about 30 minutes.  If soup is too thick, add a little broth until it reaches the consistancy you like.  We like ours thick, so six cups of broth worked for us. 
  9. Add salt and pepper to taste.
  10. To serve, add crushed chips in the bottom of the bowl and garnish with cheese and sour cream.
There are so many variations on this recipe.  My mom sometimes uses the cheese sauce sold in the pasta sauce aisle.  She also will use the salsa with corn and black beans. 
This soup was perfect for our cold snowy evening after the kids came in from playing in the snow.
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