“No one should seek their own good, but the good of others. . .” 1 Corinthians 10:24

Chicken Tortilla Soup is the perfect meal for those days you just need to have a little warmth in your tummy or just hankering for a good bowl of soup.

I’m one of those people who could eat soup any time of the year.  I usually eat a bowl of soup at least once a week, if not more.  I like cream soups, broth soups, hearty vegetable soups, you name it, I most likely will eat it (except anything with peas in it…nope).

Chicken Tortilla Soup is one of those soups I always order if I see it on a menu at our local restaurants.  There is just something very comforting about it.  

I always thought it would be complicated to make Chicken Tortilla Soup but this recipe is easy, peasy.  No crazy ingredients or tools.  The soup is all prepared in one pot.  So you know what that means, less clean up.  Woo hoo!!!!

You can have a hot and delicious soup ready for lunch or dinner in about 45 minutes and Chicken Tortilla Soup is even good as leftovers.

Mama Fawn’s Tips. . .

•  Have all your ingredients chopped and measured before starting.  Also, make sure the cans of tomatoes are opened.
• Frozen corn is amazing in this soup but feel free to add a can of corn, drained if it’s what you have on hand.
• Do not move the chicken breast as it is cooking, this will help with the browning and taste.
• Don’t be alarmed if your soup looks thin after the simmering time, the tortilla chips will thicken the soup perfectly.
• To have a more hearty soup, add a can of drained black beans.
• The typical toppings for this soup is extra tortilla chips and shredded cheese, but pickled jalapenos or chopped onion would be fantastic with this soup.
• The soup calls for the chicken to be shredded but you can chop the chicken also.