The dish that is the de facto symbol of Texans, chicken tortilla soup and a heaping side of cornbread, is both a quick-fix dinner and an ideal party dish. It’s also a great dish for all seasons. You can use it in the summer or on a blustery evening, or in the depths of winter as an immensely satisfying comfort food.
This recipe is perfect for all four seasons, as well as any other time you want something warm and hearty to eat. It only takes 30 minutes to make, and will provide more than enough leftovers for your next few meals! This soup has both a savory and vegetarian version on this website if you’re looking for some variety.
The Ingredients
(for both vegetarian & vegan versions)
2 chicken breasts (whole or boneless, cut into bite-sized chunks)
1 large onion (diced)
1 medium carrot (diced)
4 stalks celery (diced) OR 1 can of corn ends/drained (drained weight: 2oz. canned, 1/2 cup cooked)
1 large clove garlic (minced)
1 large bell pepper (diced)**
3 tsp. chili powder (1 tsp. per serving)** 2 tsp. dry oregano* 2 tsp. ground cumin* 1 tsp. salt* 1/2 tsp.
Procedure
Put all the ingredients (except the chicken breasts) in a large pot and cook on medium high for about 10 minutes. Add the chicken breasts and cook for about 15-30 minutes. For a vegetarian version, here are some substitutions to make this recipe more low-fat: 1 1/2 cup mushrooms, 1 can of corn (drained) OR 1/2 cup cooked beans OR 3/4 cup cooked carrots Stick with veggie broth, and then adjust salt to taste.
*I tend to not use the recommended amount of salt since the broth and chicken are already salty.
*I use 1 tsp. but you can use more or less, depending on your taste.
**Feel free to adjust the spiciness of this soup according to your preference. If you like it extra-spicy, add 2 tsp. chili powder, 1/4 tsp. cayenne pepper and 1/4 tsp. black pepper for each serving instead of 3 tsp., 2 tsp.
Serve with cornbread.