When I put it out there to the Facebook world that I was looking for a tortilla soup recipe, I wasn’t sure what kind of response I would get. First of all…thank you to everyone who sent me their recipes! Secondly…holy moly there are lots of different ways to make tortilla soup! I decided to take bits and pieces from different recipes and make one up myself. Daring, I know. Since this was a new kind of adventure, I thought I’d share it with you, no matter how it turned out.
Yields: 6 servings
Total Time: approx. 1/2 hour, start to finish
1 pound boneless, skinless chicken, cooked
6 Corn Tortillas
2 Cans Chicken Broth
1 Can Black Beans, drained and rinsed
1 Cup Frozen Corn
1-1/2 Cups Salsa
1/4 Cup Sour Cream
I got so caught up in my excitement to eat it that I forgot to take a photo of the soup all dished up and topped with cheese and sour cream.
Andy really enjoyed the soup (WIN!) and you know it’s good when he goes back for a second HUGE bowl AND takes some for lunch the next day. My husband? Not a leftover guy.
And for the double win? One serving of this soup, including cheese and sour cream on top was only 350 calories!
Things I will try next time: chopped onion sauteed with the chicken. And maybe some garlic, because really, garlic makes nearly everything better.