Around the Table: Chicken Tortilla Soup

Today I'm joining The Quiet Place and Madison for a bit of recipe swapping! Last month, The Quiet Place began their "Around the Table" link up. This is a once a month link up that will feature different prompts all dedicated to our favorite recipes. This month's prompt is SOUP...

I bring you one of my go-to soup recipes. Chicken Tortilla soup is simple and it can feed a huge crowd. Since I always have everything on hand, I can whip up a batch at the last minute!

Ingredient gathering is where it all begins. I tend to use a lot dried spices, but feel free to use fresh onions, garlic, and oregano. You've got a lot options with the chicken too! You can use breasts, a pulled rotisserie chicken, or shredded leftovers from another meal. It's all up to you!

I wasn't joking when I said that this soup comes together quickly! It's basically just filling up a pot with the perfect combination and waiting for all the flavors to blend. It doesn't get much simpler than that! 

The diced green chiles are everything! I've got a few people who always pick them out, but the flavor they lend to this soup is really the star of the show. Trust me. Don't skip the green chiles.

And there you have it! A recipe that all the people around my table love. I hope the people around yours love it too!


Chicken Tortilla Soup
adapted from "The Christmas Kitchen" by Tammy Maltby

1 chicken, cooked and shredded OR 3 large chicken breasts, cooked and cubed
1 quart chicken broth OR 1 quart water and 1 1/2 Tbsp. Better Than Bouillon
1 tsp garlic powder
1 tsp onion powder
smidge cumin
1 tsp salt
dash pepper
1 tsp dried oregano
1 small can tomato paste
1 1/2 cups water
1 (4oz.) can diced green chiles

Place broth, spices, tomato paste, water, and chiles in a large pot. Bring to a boil stirring occasionally. Turn down heat and cover. Simmer for 20 minutes.

Add chicken and heat through.

Shredded cheese, sour cream, avocados, and tortilla chips make great add ins!