Chicken Tortilla Soup

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I know it’s spring, or supposed to be anyway;), but it’s cold and rainy in Greenville today so I thought a warm bowl of soup would be just the cure for a not so springy day out.  This is a recipe that I have been making for years!  It’s very easy, freezes great and feeds a crowd.  It’s also one of the first recipes I ever created when I first started cooking.  I can’t remember how I came up with it, but in all honesty I think I took inventory of the pantry, started dumping cans into a big pot and tossed in a rotisserie chicken for the heck of it.  It turned out pretty good so over time I perfected it and this is the final product.  I make a pan of jalapeño cheddar cornbread to go along with it.  If you’re making this for a casual party, set up a little bar of toppings such as black olives, cheddar cheese, fresh cilantro, avocado, sour cream and tortilla strips for everyone to choose from.  This is a great soup to have on hand during the holidays, or any time for that matter!  It also comes together in less than 30 minutes so if you’re hankering for something warm on a day like to day, voila!  Dinner is done!
**The cornbread I made is a recipe by Ina Garten.  I highly recommend it.  It’s rich, but oh so good.  Jalapeno Cheddar Cornbread


Chicken Tortilla Soup

SERVES 10-12 PrintDownload


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