As soon as it gets cold, I am programmed to make Chicken Tortilla Soup. It’s easy, filling and yum.
It makes a lot (don’t worry – it freezes well.) It’s perfect for company, or when games are on, or decorating for Christmas. Really any night where I don’t want to worry about checking the oven, what’s on the stove, or how long something’s been cooking. Not only is it easy to make – the clean up is minimal.
I often prepare it during nap time (afternoon for most folks) and leave it on the stove until dinnertime. I start by throwing the chicken in the oven. While the chicken is cooking, I prepare everything else and clean up. Once the chicken is finished, let it cool. Then chop or shred it. Throw it in – done!
This recipe can be found in an old copy of the St. X cookbook (it was submitted by a mother of 4 boys, who also has a Brooks. I started making this long before I had my own gaggle of boys – maybe a little foreshadowing of what was to come.) The cookbooks are no longer available, but the recipe is below!
- 6-8 chicken breasts (or 2-3 lbs), cooked and chopped or shredded
- 2 envelopes taco seasoning mix
- 2 envelopes Hidden Valley Ranch Dressing mix
- After I made this, it dawned on me that I could have found a homemade aka no preservatives version. There’s always next year (or next month).
- 3 (15-ounce) cans yellow corn, undrained
- 3 (15-ounce) cans pinto beans, undrained
- 3 (15-ounce) cans black beans, undrained
- 1 (32-ounce) can crushed tomatoes
- 1 (15-ounce) can Rotel tomatoes with green chilies
- 1 (15-ounce) can water
- 1 large onion, chopped
- Preheat oven to 350 degrees
- Bake chicken, uncovered, at 350 for 30 minutes
- Open all cans
- Pour cans, undrained, into large pot and stir
- Fill one can with water and add water
- Add dry ingredients, stir
- Add onion, stir
- Add chicken, stir
- Bring to a boil, stir
- Simmer for an hour or longer, stirring occasionally
Serving suggestions: Can be served with tortilla chips, cheddar cheese and / or sour cream, but I don’t think those things are needed for this to be good.
Enjoy and let me know if you have any favorite or go-to winter recipes!