Confession, I’ve stopped buying chicken stock. It used to be a staple I’d pick up when we were at costco to be able to whip together soups in a pinch. BUT I’ve discovered something even better and you can still find it at Costco. I started using Better Than Bouillon which is essentially a concentrated chicken stock. It comes in a jar and you just scoop out a little bit, mix it into a little water to dissolve it, and BAM you have instant chicken stock that is far more flavorful than the boxed stuff. Bonus, it takes up way less space than cartons of chicken stock do (which is a major win for someone who lives in a very tiny space.) I promise, once you buy it you’re never going to go back to buying the cartons. Moving on to the reason you really came over here —the soup.
When we were visiting my family three years ago my mom made this Chicken Tortilla Soup and it transported me back to coming home from school and smelling something yummy simmering on the stove. I have many fond memories of my mom making this soup, but until we had it again three years ago I hadn’t used it in my own recipe rotations — maybe it’s because certain things just taste better when your momma makes them. Here nor there, for the times I can’t have my mom make this soup I asked for the recipe so that I could attempt to recreate a little bit of that comfort in my own kitchen and it’s been on repeat since then. And I know you all love a good soup that is simple, hearty, and super cozy I figured I’d share it with you all too. The recipe can easily be adapted to swap zucchini for another type of squash, the red pepper for any other colored pepper, and so on and so forth.
Mom’s Chicken Tortilla Soup
4 tablespoons olive oil
12 ounces of frozen corn
1 small zucchini, diced
1 medium onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 lb chicken breast (cut into cubes)
2 teaspoons cumin
2 teaspoons poultry seasoning
8 ounce can of tomato sauce
28 ounces stewed tomatoes
3 cups chicken stock or bone broth, I’ve started using this instead of chicken stock and it’s heavenly
1 tablespoon adobo sauce
Salt and pepper to taste
Take a large pot and place it over medium-high heat. Drizzle 2 tablespoons of the olive oil and allow the olive oil to heat. Then add in the zucchini, onion, garlic, and pepper and sauté them for about 5-7 minutes. Drizzle in the remaining 2 tablespoons of olive oil and then add in the chicken, cumin, and poultry seasoning. Allow to cook for about 7 minutes longer. Then add in the tomato sauce, stewed tomatoes, chicken stock, corn, and adobo sauce. Allow to simmer for several hours, but if you don’t have the time just allow the soup to heat and serve as is. We’ve eaten both ways and it’s delicious no matter what, but if you have the time the extra simmer time really brings out the flavors.
Serve with cilantro, sour cream, tortilla chips, cauliflower rice, regular rice, or whatever floats your boat! Store in the fridge for up to 5 days.
