The best mouthwatering, chicken tortilla soup is true comfort food, giving you a hug from the inside.
The spicy Chipolte heat, the varying textures of soft veggies, crunchy chips and silky broth, and loaded with grated cheese, luscious avocados, thick sour cream, and fragrant cilantro make this a bowl of heaven and the best mouthwatering chicken tortilla soup. Ever.
I could eat chicken tortilla soup every day.
The divine-ness of chicken tortilla soup was experienced my friend’s house and when my taste buds started singing on the first bite, I knew I had to take down the recipe. Good thing I did, because this is the best, mouthwatering chicken tortilla soup you’ll ever have and has quickly became one of my favorite recipes!
Chicken tortilla soup appears quite often on the menu rotation at my house because of the amazing tastes melded together in a bowl and because how cheap it is to make. Did I mention, it’s one of my favorites?
Amazing tastes plus easy on the budget. You are my kind of meal!
This is a great recipe to use both homemade broth and leftover shredded chicken, plus the soup packs in a lot of veggies. You can freeze tortilla soup, but it doesn’t hold up well in the freezer. I like to use my dutch oven for cooking because of how it has such even heat and the easy clean-up with just one pot!
What about the price? You will be happy to know you can have about 8 servings of the best, mouthwatering chicken tortilla soup for only $6.34. Not only will your taste buds sing, your wallet will too!
Hey, that’s cheap enough you can make it again three days later (I am often tempted to make it again in three days, but ha! there might be a mutiny if I never cooked anything else!)
See to make Chicken Stir Fry at Home for less than $5!! Click Read More to see how that’s possible!
- 1 TBS olive oil
- 1 onion, diced
- 2 stalks of celery, diced
- ½ head of garlic, diced
- 2 tsp cumin
- 2 tsp salt (or more to taste)
- 2 Italian squash, sliced
- 1 yellow squash, sliced
- 3-4 carrots, diced
- 1-2 ears of corn (cut kernels off, or use 1 can of corn)
- 4 cups of broth
- 1 ¾ cup of cooked, shredded chicken
- 1 bunch of cilantro, chopped
- Sour Cream
- Saute onion, celery, garlic, and cumin in olive oil.
- Add veggies, broth, chicken and most of the cilantro.
- Cook about 20 minutes over medium heat.
- Add toppings to each person's bowl of soup as desired.
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