I found this recipe for Tortilla Soup in Ma’am’s original recipe archives and it looked so simple and satisfying I knew I had to make it for dinner and get it on the blog for Fall. Yes, I am still fantasizing about cool weather.
Two extra bonuses are:
-you probably already have the ingredients in the house and
-it is done in 30 minutes!
You know I love quick weeknight meals.
This serves 4 as a side soup, but you can easily double it up to make it a complete meal for 4. It is simple to adapt for special diets:
- vegetarian: vegetable broth and black beans for the chicken broth and chicken
- corn allergies or don’t have corn tortillas on hand: flour tortillas are just as good
- gluten free: just make sure your stock and tortillas are gluten free and the recipe should be good as is.
All you need to do to make it is, cook down the onions and garlic:
Add the chicken, broth, tomatoes and spices:
Fry the tortilla strips while the soup is cooking:
Plate it up:
Until next time, happy eating.