As soon as November comes around and the cold weather hits I immediately start to crave my mom’s chicken soup. It is so comforting and the perfect meal to cozy up with on these chilly Buffalo nights.
However, because I am a food blogger and always wanting to make and share new recipes I decided to put together something a little different – chicken tortilla soup. The basic ingredients resemble my mom’s recipe but with the addition of peppers and spice it adds a little Mexican kick.
As with most recipes there are 100s of different recipes to choose from online. I wanted a basic one to build off of so I settled on and adapted a chicken tortilla soup recipe I found at food.com. It was delicious with just the right amount of spice. If you like it a little spicier you can add in some hot sauce and/or leave the jalepeno seeds in. We also found this soup taste even better the next day. So you can easily make this a few days ahead of time.
I should also mention that this chicken tortilla recipe makes a huge amount so be sure to have some containers available and stick a couple batches in the freezer.
Tortilla chips (of course), taco cheese, and sour cream make the perfect garnishes. Nutritional information does not include garnishes so keep that in mind should you eat them. Without garnishes this soup is 4 WW Points + and 3 WW Old Points.
- 2 teaspoons olive oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 medium jalapeno pepper seeds removed and chopped
- 1 medium green pepper chopped
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 32 ounce containers low-sodium chicken stock
- 2 14 ounce cans diced tomatoes
- 2 8 ounce cans tomato sauce
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add rest of the ingredients to the large pot and bring to a boil.
- After about 25 minutes, remove the chicken breasts and shred.
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Garnish (if desired) with crushed tortillas, shredded cheese, and sour cream
This recipe is great for the freezer. Make completely, cool. then portion into freezer containers, and freeze. When ready to eat let it thaw overnight in the refrigerator then warm on stove or in microwave.