Nothing quite beats homemade soup. As we ease into the fall months and the days start getting shorter, chicken tortilla soup is one of those recipes that’s simultaneously filling as it’s reminiscent of summer passing with fire roasted tomatoes, peppers, cilantro, limes, and avocados. This recipe calls for shredded chicken, so make sure to pre-cook and shred chicken or buy as a rotisserie to have it on hand. If you’d like my super easy crock pot shredded chicken recipe, see here!

What do I serve it with?

Chicken tortilla soup can be served with a variety of toppings depending on preference, such as cilantro, shredded cheese, or sour cream. The most common topping for chicken tortilla soup is definitely the tortilla strips. I love the multi-colored ones, but there are a variety of these available at your local grocery store.

Start by gathering the ingredients, particularly the vegetables and seasonings. This recipe calls for a fair amount of chipotle powder and cumin, which is both delicious and provides a bit of a kick. If you prefer your soup on the milder side, you can reduce the amount of these provided, but I would personally keep it as is. Finely chop the bell pepper, jalapenos, onion, and mince the garlic. In the image above, I doubled the recipe to freeze leftovers.

Heat the bottom of a cooking pot with oil on medium-high heat, and throw in chopped vegetables and garlic. Stir for two minutes, then add in the spices and continue to stir for another minute. This allows the seasonings to fully incorporate their flavors into the vegetables.

Place the tomato paste, corn, and fire roasted tomatoes to the cooking pot. Once the tomato mixture is thoroughly combined, add in the cooked shredded chicken, chicken bouillon, water, and salt. Once the mixture reaches a boil, reduce the heat to a simmer and cook for an additional 20 minutes. I personally love chicken bouillon cubes or powdered bouillon that you can purchase from the grocery for it’s economical value, but you can always use chicken broth or stock to substitute this. If you choose to use chicken stock, use four cups of stock and an additional two cups of water.

After simmering the soup for twenty minutes, squeeze lime juice into the soup mixture and serve with shredded cheese, sour cream, cilantro, sliced avocados, and/or tortilla chips. Cheddar or mexican-blend shredded cheese from your local grocery store work best with this recipe. If you have leftovers or wish to meal prep for the freezer, chill the soup in the fridge before moving to freezer-safe containers. This soup keeps in the freezer for up to three months.

Shredded Chicken Tortilla Soup

Course: SoupsCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Ingredients

• 1 onion diced

• 1 green bell pepper large, diced

• 2 tsp. minced garlic

• 1 Tbsp. cumin

• 1 Tbsp. paprika smoked paprika recommended!

• 2 tsp. chipotle pepper powder

• 1 tsp. chili powder

• 2 tsp. garlic powder

• 2 tsp. onion powder

• 6 oz. can tomato paste

• 1 1/4 cups canned or frozen corn

• 14 1/2 ounces fire roasted tomatoes

• 1 Lb Shredded chicken

• 4 chicken bouillon cubes

• 6 cups water

• 2 tsp lime juice

• salt to taste

• Toppings:

• avocado

• sour cream

• shredded cheese

• tortilla strips

• 1/2 cup chopped cilantro

Directions

• Finely chop onion, bell pepper, and garlic. Heat pot with oil and cook chopped vegetables for 2 minutes.,
• Add cumin, paprika, chipotle powder, chili powder, garlic powder, and onion powder to pot and cook another minute.
• Add in tomato paste, corn, and fire roasted tomatoes and stir until incorporated.
• Add shredded chicken, chicken bouillion, water and salt and bring to a boil, then reduce a simmer for 20 minutes mostly covered. Stir in lime juice and top with shredded cheese, tortilla strips, sour cream and cilantro to taste.

Notes

• Have leftovers or want to meal prep? Cover and cool in the fridge, then transfer soup to a freezer-safe container or freezer bags and freeze for up to three months. This recipe can easily be doubled to store servings for later.
• Have pre-cooked shredded chicken ready beforehand to reduce your prep time. See the link here for an amazing shredded chicken recipe!

Shredded Chicken Recipes:

• Hawaiian Chicken Salad Sandwiches
• Simple Slow Cooker Shredded Chicken
• Spicy Chicken and Egg Bok Choy Ramen

Latest Posts:

• Slow Cooker Lemon Chicken Orzo Soup
• Oven Roasted Carrots
• Favorite Candied Yams
• Easy Cranberry Sauce
• Slow Cooker Pork Loin & Gravy

This month I’ll be sharing easy meal ideas that take thirty minutes or less that have been proven crowd pleasers for dinnertime. Chicken marsala, or Scaloppine di pollo al Marsala, is one of my absolute favorites as the marsala provides a rich, warm, nutty flavor to the chicken and mushrooms. It’s so easy to prepare, but looks sophisticated enough that people will think you spent ages making it.

What do I serve it with?

You can serve this with any pasta such as spaghetti or egg noodles, or risotto if you prefer to serve with a traditional Italian side. It also pairs nicely with rice, a side salad, roasted asparagus, or green beans.

To start, combine the flour, garlic salt, black pepper, italian seasoning, and oregano in a small bowl. These Pfaltgraff bowls are great for cereal and soups, but I also love them for mixing smaller items in the kitchen as they’re very durable and easy to throw in the dishwasher. Once combined, pour it into a gallon-sized ziplock bag.

Thinly slice 1.5 to 2 pounds of chicken breasts, about two or three whole sized breasts. I like to purchase the family sized packs at 5-6 pounds each for their economical value, then divide them into freezer-safe bags to pull out whenever I’m ready to use them. You’ll want to slice the chicken breasts in half to help them cook more evenly and save you time pan frying. Pat the chicken dry, then add it into the zipped bag, seal and shake to coat. Gather the other ingredients so they’re on-hand when you’re ready to start the stove.

In a large, nonstick skillet, heat a thin layer of oil until it just starts to shimmer. If you want recommendations on a good larger-sized skillet, I would refer a family-size nonstick pan as it’s large enough to cook bigger portions and allows for less oil when pan frying. Place the chicken in the pan and lightly brown on both sides.

Add the mushrooms, minced garlic, and butter into the frying pan. Turn the heat to medium-low, and pour in the marsala wine and cooking sherry. Stir everything in gently, turning over chicken until mushrooms are coated and butter is melted. Note: The marsala wine and cooking sherry have a fairly high alcohol content (about 15-20%), but the alcohol cooks off during the simmer process.

Turn the heat to low and cover the skillet to simmer the chicken and marsala sauce for ten minutes, turning once halfway through. While the sauce is simmering, prepare a side dish if desired. For this recipe, I prepared spaghetti noodles in a ready pot of boiling water while the marsala was simmering. Serve with a parsley garnish if desired. Hope you enjoy it!

Chicken Marsala in Mushroom Sauce

Course: Dinner, MainCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Chicken marsala is a classic dinner favorite featuring pan-fried chicken in Marsala wine and mushroom sauce.

Ingredients

• 1/4 cup flour

• 1/2 tsp. garlic salt

• 1/4 tsp. black pepper

• 1/2 tsp. italian seasoning

• 1/2 tsp. dried oregano

• 1.5 – 2 lbs skinless, boneless chicken breasts, thinly sliced

• 4 tsp. minced garlic

• 4 tbsp butter

• 1 cup sliced white mushrooms

• 1/2 cup marsala wine

• 1/4 cup cooking sherry

• olive oil

Directions

• In a small bowl, combine the flour, garlic salt, pepper, italian seasoning, and oregano. Pour into a gallon-sized ziplock bag and add thinly sliced chicken breasts. Seal shut and shake to coat.
• Heat thin layer of olive oil in large frying pan until oil just starts to shimmer. Carefully place chicken in pan, lightly brown on both sides on medium heat.
• Turn heat to medium-low, and add in mushrooms, minced garlic, and butter. Pour in marsala wine and sherry. Stir until mushrooms are coated and butter is melted.
• Cover skillet and simmer marsala for 10 minutes on low heat, turning once halfway through. Serve.

Notes

• If you notice the marsala sauce is cooking off too quickly, add 1/4 cup of chicken broth.

Chicken Recipes:

• Hawaiian Chicken Salad Sandwiches
• Simple Slow Cooker Shredded Chicken
• Spicy Chicken and Egg Bok Choy Ramen

Latest Posts:

• Slow Cooker Lemon Chicken Orzo Soup
• Oven Roasted Carrots
• Favorite Candied Yams
• Easy Cranberry Sauce
• Slow Cooker Pork Loin & Gravy