Tortilla Soup Recipe
You only need a few ingredients to make a this delicious Tortilla Soup Recipe in about thirty minutes. It’s so quick, easy and delicious it is one of my go to weeknight meals. Even better . . . everyone will eat it! It doesn’t hurt that the kids get Fritos with dinner when this is on the menu.
Start by grabbing our favorite large pot.
Pull the chicken from the bone and tear into bite sized pieces. Then grate the pepper jack cheese. My grocery store doesn’t carry shredded pepper jack cheese. If you’re luck enough to find that yours does this recipe will be even quicker. Grating the cheese is what takes me the longest.
Now add 32 oz. chicken broth, shredded chicken, shredded cheese, 2 cups of your favorite salsa, 1 tsp cumin and 1-2 cloves of pressed garlic to the pot. I love to cook with garlic and thus love my garlic press. So much I’m thinking about getting a second one because it’s usually in the dish washer.
Let simmer until the cheese is melted.
While the soup is simmering add some Fritos to a baggie and crush. I use my rolling pin for this.
Once the cheese has melted add 1/2 cup of crushed Fritos. Cook a 5-10 minutes more. The starch from the Fritos will make the soup thicken.
- 1 Rotisserie Chicken, shredded
- 8 oz. Pepper Jack Cheese, shredded
- 32 oz. Chicken Broth
- 2 Cups Salsa
- 1 tsp. Cumin
- 1-2 Cloves of Garlic, pressed
- ½ Cup Fritos, crushed
- Put all ingredients in a large soup pot, except crushed Fritos.
- Let cook until the cheese is melted and incorporated. Then add crushed Fritos. Let simmer an additional 10 minutes and serve.
At my house I serve this with plenty of Fritos on the side. Sweet and simple! But if you want to fancy it up a little you could serve with sour creme and green onions or even sliced avocado.
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