We marveled at all the changes, slept in late and ordered room service, went to Mass at the church where we were married, and ate at fancy new restaurants where we spent hours laughing and talking with old, dear friends. Our hearts were so full when we left!
However, coming back to reality after a fun weekend away is another story.
On a normal weekend, I’ll typically spend a few hours on Sunday night preparing our meals for the week. If I know I’m going to be out of town, I’ll sometimes make a double batch and freeze half (in this case, I made extra dal for us to enjoy all week long, using this recipe here), or over the week I’ll find simple recipes that can be tossed in a pot or crockpot and simmered. The simpler the better!
This week we’ll be enjoying one of our favorites: Chicken Tortilla Soup. This is a recipe that I’ve been making for a while now, a minor modification of one that I found on Food.com a few years ago (see here).
I really love the simplicity of this recipe – plus it makes a ton. I can easily feed 8-10 people with one batch of this soup, which makes it a perfect Fall dish for sharing with friends.
Saute carrots, celery, onions, and garlic with olive oil until tender, then add low-sodium chicken broth, taco seasoning, rotel, diced tomatoes, and corn tortillas (really!). Bring to a boil, then let it simmer for 30-40 minutes, then toss in cooked chicken breasts, light sour cream, and cheese.
- 3-4 medium carrots, diced
- 3-4 celery, diced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 64 oz low-sodium chicken broth (2 large cartons)
- 2 lbs chicken breast, cooked and diced (or 1 large rotisserie chicken, skin removed and shredded)
- 1 (15 oz) can diced tomatoes
- 1 (1o oz) can Rotel
- 10 (8 inch) corn tortillas, cut into small pieces
- 1 cup light sour cream
- 8 oz shredded Mexican cheese
- 1 tbsp olive oil
- 1 1/4 oz taco seasoning
- kosher salt, to taste
- freshly ground black pepper, to taste
- light sour cream
- shredded cheese
- cilantro
- fried corn tortillas
- sliced avocados
- In a large soup pot, heat olive oil over medium high heat. Add the chopped carrots, celery, garlic, and onion and saute until tender, about 7-8 minutes, stirring often. Season with salt and pepper.
- Add the broth, tomatoes, rotel, taco seasoning, and cut corn tortillas. Bring to a boil then lower heat and let simmer for 30-40 minutes, until corn tortillas have completely dissolved. Add the chicken, sour cream, and cheese, and simmer for an additional 10 minutes, or until everything is well blended. Taste to adjust seasonings. Garnish with toppings and serve warm.
- *Be sure to use corn tortillas, not flour.
- *You can substitute the tortillas with 1 cup masa flour and 1 cup water (mixed).
Jasmine, so pleased to hear you had a great weekend. It is nice to have a weekend away 🙂
Now your chicken tortilla soup sounds amazing and something I know I am going to love. Thanks for sharing and have a beautiful week further.
Thank you, Lynne!! I hope you’re having a great start to your week! 🙂
Oh how I love a good chicken tortilla soup! (And I pinned your coffee in bed shot… ahhh)
Me too, sista! Thank you, Sadie! Hope you guys are having a good Monday!
Now that temperatures are dipping, all I want to do is eat soup! This looks SO delicious!
xx Allison
alwayseatdessert.com
I’m right there with you! Thank you for stopping by, Allison! 🙂
Hi Jasmine, this chicken tortilla soup looks delicious, perfect for these cooler days!
Thank you, Marisa! It really is!
Wow! This looks amazing. I’ve made this soup before but never with dissolving the tortillas in it. I will have to make this soon?
Thank you so much! I hope you like it 🙂
What a great weekend!! Sometimes that’s exactly what your soul needs! Love that you were able to go to mass where you got married. Definitely pinning this recipe for the days when it finally decides to feel like fall. Or winter. lol
It really was good for the soul, Sara!! Came back feeling refreshed and ready to start the week. I wonder if we’re just going to skip fall altogether and jump straight into winter?? Happy Friday, friend!
This looks like an ultimate comfort food. I love soups during fall / winter months!
Thank you!! It definitely is – and perfect for those chilly days! 🙂
Jasmine– this looks scrumptious! You know there are a thousand versions of tortilla soup out there– some so vegetable-y and others with lots of tomato– But your creamy version with the tortillas looks perfect! I was thinking about making soup for dinner here at my daughter’s house tonight (rainy day!) and would love to have lots leftover for them when we leave! perfect! (I wonder if you’ve every frozen in?? could that work?) Anyway, I putting the ingredients on my shopping list! thanks Jasmine! hugs!
Thank you so much, Rhonda!! Tortilla soup is perfect for those cold, rainy nights! I’ve never tried freezing it before (because we usually eat it all week long!), but I do imagine it’d freeze fairly well based off of other soups I’ve seen frozen. I was planning on doing the same for my sister in law who is expecting her first child soon! I truly hope you guys enjoy it and have a wonderful weekend!
Hey Jasmine- I just walked to the market and got all the ingredients for the soup! excited to try it! Love your blog– recipes for such beautiful real food! I’ve loved everything I’ve tried! I’ll let you know how it comes out! hugs!
Yaay! I hope you guys liked it!!
It was really delicious Jasmine– and you’re right– it makes a huge pot of soup. We we all 4 had dinner and there were plenty of leftovers to leave in he fridge for later. It was creamy and hearty– loved all the sweet little carrot bits. We topped it with cilantro & avocado. Thanks for the recipe!
Oh, I am SO glad to hear that, Rhonda! Thank you for coming back and sharing the results with me!
P.S. Oh! loved hearing about your Texas weekend! sounded pretty perfect– good food, old friends, time to relax!
I can eat soup every day of the year and Mexican is inspired is one of my favorites.
I really could, too!!
What a hearty and delicious looking soup! I like that there are some extra veggies in here to make it a balanced meal. Yum!
Thank you!! Gotta sneak those veggies in one way or the other 🙂
Nice to go back to where you were married – that is something we never did! This is my kind of soup – thanks for coming to the party and Happy FF!
It was very special! Thank you!!
What a fun and lovely weekend! Yumm looks good!
Thank you, Lynn!!
What a lovely weekend! It’s so nice to reconnect with old friends and to former favourite haunts, isn’t it? I can imagine you had a ball!
This soup sounds so lovely and warming. We don’t have Rotel in Ireland but I love all the other flavours of this soup.
Hope you had a lovely Hallowe’en and that you are enjoying the last few hours of Fiesta Friday.
Thank you for the kind words, Maggie! Rotel is simply canned tomatoes with green chilies, so it would be easy to replicate! I hope you have a great Halloween, too!
This. Looks. AMAZING!
Thank you, David!!!