Google Amy's Cooking Adventures: Quick & Easy Chicken Tortilla Soup #SoupSwappers
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Friday, September 15, 2017

Quick & Easy Chicken Tortilla Soup #SoupSwappers


Soup Saturday is up again and yours truly is hosting!

Since school and fall activities started up just a few short weeks ago, I thought “Quick Weeknight Soups” would be a great theme for this month!

Even though my boys are still in elementary school, some evenings get so hectic!  Going back to working part time should help alleviate some of the craziness, but I know there will still be nights when fast meals will be a must!

I’ve made a couple versions of Chicken Tortilla Soup over the years, and while I love the fresh tomatoes version, it is a bit more time consuming.

This version (which also includes some beans for heartiness) is on the table in 15 minutes.  It is lightning fast but super delicious and flavorful!


Plus, if you’re really frazzled forgot to thaw the chicken, frozen chicken can also be used (it will just increase the cooking time by about 10 minutes!)



Quick & Easy Chicken Tortilla Soup

1 qt chicken broth
2 large chicken breasts (about 1 lb)
1 (15 oz) can tomato sauce
1 (14 oz) can refried beans
2 chipotle peppers + 2 tbsp adobo sauce
½ tsp paprika
½ tsp garlic powder
¼ tsp turmeric (optional)
¼ tsp onion powder
Leaves from 3-4 sprigs fresh oregano

Shredded cheddar & tortilla chips, for serving


Heat the broth in a large saucepan over medium heat.  Add stir in the remaining ingredients. 

Cook for 15 minutes or until the chicken is cooked through.  Remove the chicken and shred – return to pot.

Remove chipotle peppers and serve, garnished with cheese and chips






print recipe

Quick & Easy Chicken Tortilla Soup
Quick & Easy Chicken Tortilla Soup
Ingredients
  • 1 quart chicken broth
  • 1 pound chicken breats
  • 15 ounces tomato sauce
  • 14 ounces refried beans
  • 2 chipotle peppers
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon onion powder
  • 3 sprigs oregano`
Instructions
Heat the broth in a large saucepan over medium heat. Add stir in the remaining ingredients. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken and shred – return to pot.Remove chipotle peppers and serve, garnished with cheese and chips
Details
Prep time: Cook time: Total time: Yield: 4 servings

8 comments:

  1. Loved the theme this month! Quick meal recipes are certainly something I need to come up with more frequently! This soup definitely fits the bill, and in the most delicious way possible! - Faith, Hope, Love, & Luck - Colleen

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  2. I like that your soup has a "bite" and the layer of flavor from the chipotles...so tasty! I have never thought of using refried beans but can see how that would work just fine. Love your soup.

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  3. Amy, I LOVE the refried beans in there! Great way to get that extra bit of protein! Thanks so much for hosting a great theme! <3 P~

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  4. Sounds delicious Amy. Thanks for hosting this month. Hope you are LOVING the new job.

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  5. Many delicious new twists to this classic! Loved them all, including the turmeric and the refried beans....

    thanks for hosting! good to be back...

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  6. How easy is that!! Thanks for the great theme. So many yummy soups.

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  7. Sounds super quick and easy for a busy night!

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  8. Thanks, Amy, for hosting such a great event. I love how many new soup recipes I have for soup season!!

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Please comment! I would love to hear from you!

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