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!

The Ingredients: easy to grab at the store, easy to prepare at home.

For those like me, who prefer a visual of the portions, here’s the chicken.

Ingredients

• 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

Directions

• 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.

This yummy recipe feeds a crowd but also requires a large pot.

Enjoy and let me know if you have any favorite or go-to winter recipes!

xo,
LV