Super Simple Chicken (or Turkey) Tortilla Soup

My Go-To Weeknight Comfort Food: Super Simple Chicken Tortilla Soup

As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework, carpools, and the ever-present question: "What's for dinner?" I need recipes that are quick, easy, and most importantly, delicious. That's where this Super Simple Chicken (or Turkey) Tortilla Soup comes in. It's my go-to weeknight meal, a lifesaver on those days when I'm running on empty but still want something wholesome and satisfying.

This recipe is incredibly versatile. I often use leftover cooked chicken or turkey, making it a fantastic way to reduce food waste and save time. After Thanksgiving, when I'm overflowing with leftover turkey, this soup becomes a comforting staple. The flavors are so rich and warming, perfect for chilly evenings. And the best part? It's ready in under an hour!

I've experimented with different variations over time. There's a more elaborate version that involves roasting my own tomatoes and using fresh, roasted corn and peppers instead of canned Mexicorn. That's great for a weekend project when I have more time, but this quicker version is perfect for a busy weeknight. The simplicity of this recipe doesn't compromise on flavor; it's hearty, flavorful, and incredibly satisfying.

Why This Soup Is a Weeknight Winner

Speed and Simplicity: This recipe prioritizes speed and convenience. The short cooking time means I can have a delicious, home-cooked meal on the table in no time, even on the busiest of days. The ingredients are readily available, making grocery shopping a breeze.

Flavorful and Versatile: The combination of chicken broth, beef broth, fire-roasted tomatoes, and spices creates a rich and complex flavor profile that's hard to resist. You can easily adjust the spiciness by adding more or less cayenne pepper to suit your preferences. Using leftover chicken or turkey adds another layer of deliciousness and saves on cooking time.

Budget-Friendly: The ingredients are generally inexpensive, making this soup an economical choice for families on a budget. Using leftover meat is an added bonus, further reducing the cost.

Healthy and Wholesome: This soup is packed with protein, fiber, and vegetables, making it a nutritious and satisfying meal. It's a great way to incorporate healthy ingredients into your diet without sacrificing taste.

Serving Suggestions and Variations

I usually serve this soup with some crispy tortilla strips. It's so easy to make your own by cutting up corn tortillas and baking them until golden brown. But even easier, just use store-bought tortilla chips! To add extra flair, I like to garnish with fresh avocados, chopped red onions, a dollop of sour cream, or a sprinkle of shredded cheese. Each topping adds its own unique flavor and texture, creating a truly customizable bowl of deliciousness.

This soup is also incredibly adaptable. Feel free to experiment with different beans, add other vegetables like zucchini or bell peppers, or even swap out the chicken or turkey for another protein, like shrimp or black beans for a vegetarian option. The possibilities are endless!

Pro Tip: If you want to make this soup ahead of time, it freezes beautifully. Just let it cool completely before storing it in airtight containers in the freezer. When ready to eat, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.

Beyond the Recipe: A Weeknight Ritual

More than just a quick meal, this soup has become a little ritual for me and my family. The comforting aroma filling the kitchen as it simmers on the stove is a welcome signal that dinner is on its way. It's a moment of pause in our hectic lives, a chance to connect and share a warm, delicious meal together. And that, to me, is the most valuable ingredient of all.

So, the next time you're short on time but craving something flavorful and satisfying, try this Super Simple Chicken (or Turkey) Tortilla Soup. It’s a recipe that’s as versatile as it is delicious, a testament to the magic of simple ingredients and a busy mom's ingenuity in the kitchen.

Step-by-step

• Saute the onion, carrot and garlic in a dutch oven with the butter and olive oil until they are soft and the onions are translucent.
• Add all the remaining ingredients, except the corn tortillas, to the dutch oven and bring to a boil. Once it has reached boiling, turn down the heat and simmer covered for 30 minutes.
• While the soup is simmering, cut the corn tortillas into 1/4 inch strips and coat lightly with olive oil and salt.
• Heat the oven to 375 degrees and arrange the tortilla strips in a single layer on a cookie sheet and bake for 15-20 minutes until they are golden brown.
• Before serving the soup be sure to taste it and add salt and pepper as needed.
• Top the bowls of soup with some of the tortilla strips and serve.
• In addition to the tortilla strips, the soup can be garnished with fresh avocados, chopped onions, sour cream or cheese.
• To make this recipe even simpler use store bought tortilla chips and skip steps 3 and 4.