I have to give complete credit for this tortilla soup recipe to my friend, Meredith! Perfected in Yampa, Colorado … This recipe is really hard to mess up. It tastes really, really good on a cold, rainy (or snowy!) day. Every time I cook this, I think I am going to have leftovers … but I never do.
I try to keep all of these canned ingredients in my pantry because they are so versatile – canned black beans, diced tomatoes and chilis, corn, chicken broth, chopped chilis … some beer. You know, the essentials.
Tortilla soup is perfect if you have leftover chicken. I love to use the meat leftover from baking a whole chicken on a Sunday. My dad likes to use this recipe for leftover turkey after Thanksgiving. It totally works!
This recipe calls for half of a beer. One half in the soup, the other half is your payment for making such an awesome meal.
Sometimes people are confused that this recipe is called Tortilla Soup but it doesn’t actually have any tortillas in it. The tortillas are the secret ingredient! In your bowl, layer tortillas and shredded cheese and then ladle your hot tortilla soup over the chips and cheese. As you eat, you break up the tortilla chips in the bottom of your bowl and have amazing gooey cheesy bites at every turn. Delicious.
This tortilla soup is a kid AND adult favorite! A perfect use for leftover chicken.
- 2 onions sliced
- 2 tbsp butter
- 2 c chicken chopped
- 4 cloves garlic sliced
- 1 carton chicken broth
- 1 can tomatoes and chilis
- 1 can chopped chilis
- 1 can black beans
- 1 can corn
- 1/2 bottle beer
- 1 handful white rice
- Tortilla chips
- Shredded Cheese
Slice 2 large onions and saute in butter.
Add diced chicken breast.
Add 3 or 4 cloves chopped garlic.
Stir in 2 cans chicken broth, 1 can tomatoes and chilies, 2 sm. cans chopped mild chilies, 1/2 bottle beer, 1 can black beans, 1 can corn, handful rice.
Season with coriander and cumin (optional).
Cook covered over low heat until rice is done (30 - 45 minutes).
Serve over tortilla chips and shredded jalapeno jack cheese. Enjoy!