My kids start school in two weeks. That means it’s time to say goodbye to long, drawn-out summer recipes now that carpooling, after-school activities, homework, and the like, are en route. That said, I’m trying to pocket some quick and simple — yet hearty and mess-free — snacks to feed my kids, who are aged 7, 3, and 8 months old. Just as important, I need something my husband and I can enjoy after our long, busy workdays! Sounds like a tall order to fill, right? Well, I did it. I came up with a chicken tortilla soup recipe that checks off all the boxes and added another … leftovers the next night! Even the kids were excited for tortilla soup leftovers, which happened to taste better on round two. This will definitely be on our menu for those hurried school nights.
30 Minute Chicken Tortilla Soup 1 of 22
Image Credits to: Macki Cayloma West
Saute Chicken and Onion 2 of 22
One Teaspoon Cumin 3 of 22
Roasted Tomato Sauce 4 of 22
I found this cool new sauce next to the enchilada sauce I was already planning to buy and this looked like the perfect addition.
Adding the Roasted Tomato Sauce 5 of 22
The flavor of this sauce was rich and tasted like the tomatoes had slow roasted for hours. So glad I picked it up.
Enchilada Sauce 6 of 22
I bought two just in case, but only used one thank to the roasted tomato sauce. Using already made enchilada sauce cuts down on the time needed to make this soup because someone else spent hours tending to the flavors.
The Soup is Coming Together 7 of 22
Adding Oregano 8 of 22
And Some Chili Powder 9 of 22
A Couple of Bay Leaves 10 of 22
Followed By Diced Tomatoes 11 of 22
Top It Off With Frozen Corn 12 of 22
Bake Some Sliced Tortillas 13 of 22
Topping Time! 14 of 22
My kids favorite is adding toppings. They call this the Soup Sundae Bar.
Ladling the Soup Over the Refried Beans 15 of 22
Strategic Placement of Tortilla Strips 16 of 22
Tearing of Cilantro Leaves 17 of 22
Cheese Sprinkle 18 of 22
Spoon Please! 19 of 22
Anyone else have a little dude that attempts to eat soup with his hands? Silly guy.
Spoon It In! 20 of 22
Much easier with a spoon!
Needed More Cheese 21 of 22
Tortilla Soup Ready To Eat! 22 of 22
30-minute Chicken Tortilla Soup
2 boneless skinless chicken breasts
1 small red onion diced
3 cloves garlic, crushed
1 teaspoon cumin
1 packet Old El Paso Roasted Tomato Sauce
1 can Old El Paso mild enchilada sauce
1/2 teaspoon oregano
1/2 teaspoon chili powder
2 bay leaves
1 28 oz can diced tomatoes
1 cup frozen corn
Salt to taste
1 can of refried beans
Add 2 tablespoons of olive oil to a stock pot. Using poultry shears or good, clean kitchen shears, cut chicken into bite-sized chunks directly into the pot, and place over medium heat. Add salt. Cook for 2 minutes, add the onion and stir. Cover and cook for 3 minutes, and then add the garlic and cook for one minute. Add the cumin and stir. Now add the rest of the ingredients in order and cook for 20 minutes. While the soup is cooking, gather your toppings:
Tortilla strips (make your own or follow this simple recipe)
10 corn tortillas
Preheat oven to 375°. Stack 3 tortillas and slice with a knife or pizza cutter into strips about a finger’s width. Place onto baking sheet coated with cooking spray. Spray the top of the tortilla strips and bake for 10 minutes or until golden brown and crisp.
Grated Cheese, avocado, refried beans, lime, sour cream, cilantro.
I like to add a large spoon of refried beans at room-temperature to the bottom of the bowl for a few reasons:
1. It helps to cool down the fresh, off-the-stove soup for the kids without using an ice cube.
2. If there is any spiciness (I’m a spice/heat wimp), the beans will tame the heat of the peppers.
3. It adds a creamy thickness almost turning it into a stew.
Add the rest of your toppings and enjoy your full meal in under 30 minutes! And guess what? You only have ONE pot to clean!
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