By Kelly Bogard

I don’t know about y’all, but I’m not a huge fan of cold weather. A Texas girl since birth, I just don’t handle it well. I don’t like coats or socks. But this time of year, they’re a must. Along with a big bowl of soup to warm you to the core after being out in the cold.

Chili, stew and soup are some of my favorite foods to eat in the winter. There’s nothing better than sitting at the dinner table watching a fire roar in the fireplace while enjoying any of these. Warm, inviting flavors. And the comfort of home in a bowl.

For Chicken Tortilla Soup, you will need…
5 c. chicken broth, low sodium
3 c. water
1 1/2 lb. chicken breasts
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. cumin
1/2 tsp. garlic powder
1 red onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1/2 tbsp. butter
1 can (6 oz.) tomato paste
1 can (14.5 oz.) diced tomatoes, no salt added
1 can (4 oz.) diced green chiles
1 cans black beans, drained and rinsed
2 c. frozen sweet corn
1 tbsp. lime juice
Toppings
corn tortilla strips
cilantro
avocado
shredded cheese
green onions
jalapenos
diced tomatoes
sour cream
chicken tortilla soup

I know the list of ingredients seems never ending. But the end result is so worth it.

First, place the chicken in the bottom of a large pot and cover with chicken broth and water. Then, add the dry seasonings, stirring to combine. Boil the chicken for 10 to 15 minutes or until cooked through. Remove the chicken from the broth and set aside to cool. Turn the heat off under the broth and let sit.
chicken tortilla soup

In a large skillet, melt the butter over medium-high heat. Once melted, add the red onion, bell pepper and garlic. Saute until soft.
chicken tortilla soup

Now that the veggies are cooked, add to the broth, as well as the tomato paste, canned tomatoes and green chiles. Simmer over medium-low heat. Then shred the cooled chicken.
chicken tortilla soup

Stir the chicken into the broth to soak up the flavors of the vegetables. Continue to simmer the soup for about 20 minutes.
chicken tortilla soup

Finally, add the corn, black beans and lime juice to the soup and let simmer covered for 10 more minutes. Top with tortilla strips and add toppings as desired for each person.
chicken tortilla soup

This recipe is a great way to fight back against cold weather this winter. Warm. Comforting. Filling. And great with a piece of homemade cornbread. From all of us at Texas Table Top, enjoy!

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Recipe: Chicken Tortilla Soup

Summary: Perfect way to warm up on a cold winter day

Ingredients

chicken tortilla soup

Chicken Tortilla Soup

  • 5 c. chicken broth, low sodium
  • 3 c. water
  • 1 1/2 lb. chicken breasts
  • 2 tsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1 red onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 tbsp. butter
  • 1 can (6 oz.) tomato paste
  • 1 can (14.5 oz.) diced tomatoes, no salt added
  • 1 can (4 oz.) diced green chiles
  • 1 cans black beans, drained and rinsed
  • 2 c. frozen sweet corn
  • 1 tbsp. lime juice
Toppings

  • corn tortilla strips
  • cilantro
  • avocado
  • shredded cheese
  • green onions
  • jalapenos
  • diced tomatoes
  • sour cream

Instructions

  • Place the chicken in the bottom of a large pot and cover with broth and water.
  • Add dry seasonings and boil until chicken is cooked through.
  • Remove the chicken from the broth and allow to cool.
  • Move broth off the heat.
  • Melt butter in a large skillet.
  • Add the red onion, bell pepper and garlic to the pan and cook until tender.
  • Stir the cooked vegetables into the broth and return the pot to the heat.
  • Add tomato paste, canned tomatoes and green chiles and simmer over medium-low heat.
  • Shred the chicken and add it to the soup.
  • Simmer for 20 minutes.
  • Stir in corn, beans and lime juice. Cover and simmer for 10 minutes.
  • Serve with toppings as desired.

Cooking time (duration): 1 hour(s), 0 minutes

Number of servings (yield): 4-6

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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