30 Minute Chicken Tortilla Soup
Now that cooking season has arrived, I started playing with that same recipe, only this time I was trying to utilize some store-bought rotisserie chicken. I can’t just leave things alone aaaaaand came up with a new and improved recipe…30 Minute Chicken Tortilla Soup.
So, what’s different? We…
- omitted the mushrooms.
- used rotisserie Chicken instead of uncooked Chicken Breasts.
- added carrots, cumin and more Black Beans.
- substituted shredded Mozzarella cheese for the Cotija cheese.
- oh, and no sour cream…we didn’t even notice it wasn’t there.
Here’s what was new and different. I’ve been binge-watching The Pioneer Woman’s cooking show on Food Network…and she gets to me in all the right ways. Now, when she makes her Chicken Tortilla Soup, she adds a little cornmeal to the recipe. So, I borrowed her technique for my dish and it was spot on!
Btw, that woman, Ree Drummond, is my new favorite foodie because she makes awesome, simple cooking so accessible to regular folks like us. Where have I been hiding myself to only recently discover this kitchen ninja? If you haven’t already, go check out her amazing blog.
Ok, back to the soup.
In my opinion, my first Chicken Tortilla soup recipe was missing something. As I browsed the dish on Pinterest, I kept seeing corn tortillas as garnish. So, here’s my little twist on that…
I chopped white corn tortilla shells, tossed them in oil and seasonings and baked them in my toaster oven. Not only does it take the soup to a new level, but these guys are my new favorite snack. They almost didn’t make it to the soup. Yum! It’s all in the recipe below.
I hope you’ll try out this super-scrumptious 30 Minute Chicken Tortilla Soup recipe and tell me whatcha think! The old recipe is still good, but this one is just as easy and makes me say mmmmmmh with every bite!
Cheers to super-easy, Mexican-inspired meals…and always, to our health!