Tortilla Soup

*Food, glorious foooood!*

Can you picture me dancing around the kitchen singing this?

Because that’s exactly what I’m doing.  This soup is so dang good.

“Please sir, I want some more.”

Only for you, Oliver.

But not too much, because I want some more too.

Tortilla Soup

Yield: 6 hearty bowls

Prep:  10 minutes (vegetarian);  30 minutes (chicken)

Cook: 2 hours (vegetarian); 3 hours (chicken)


  • 4 oz can Mushrooms
  • 16 oz Herbed Diced Tomatoes
  • 16 oz can Corn
  • 7 oz can Diced Chiles
  • 16 oz can V8 Juice
  • 3 – 16 oz Texas-Syle Chili Beans
  • 3 Tbs of Taco Seasoning Mix
  • 1 packet Ranch Dressing Mix
  • 1 Tbs (or less) Extra Virgin Olive Oil (for chicken)
  • 1.5 lb Chicken Thighs (season as desired with Garlic Powder, Pepper, Italian Seasoning, etc.)



  1. Add all canned ingredients (including juices) into a large soup pot (minus chicken).
  2. Simmer for two hours.


  1. Add all canned ingredients to soup pot.
  2. Remove skin from chicken thighs, but leave bone in.
  3. Saute seasoned chicken in olive oil for about 10 minutes, or until browned on both sides.
  4. Place chicken in pot with soup.
  5. Simmer for two hours.
  6. Let the soup cool for about 1/2 hour.
  7. Remove chicken from soup and de-bone.
  8. Add pulled-chicken back into soup.
  9. Heat to serve.

I love this soup! It’s the perfect meal for vegetarians and their meat-eating counterparts.

Plus, this soup freezes great!  My dad doubles the recipe and keeps it on hand for when hunger strikes.

The ingredients my dad uses.

Beans, beans, the magical fruit…

Yes. I am a child.

For vegetarians, set aside a portion of non-meat soup, then add the chicken to the remaining.

Dadio loves his Tortilla Soup.

And you will too!





One thought on “Tortilla Soup

  1. Pingback: Workout Round-Up + Menu Planning | Stephanie Wilson, RDN

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