Quite Possibly The World’s Best and Easiest Chicken Tortilla Soup!

Part II, as continued from yesterday’s post…

This recipe is fantastic because it is so versatile. Everything can be thrown together with pre-made convenience foods, but honestly? It is unbeatable if you use your own salsa and make stock from scratch. Like all the best food, this dish is as good as the ingredients you use.

Ready? Here it is:

The Best, Easiest Chicken Tortilla Soup

• shredded chicken
• chicken broth
• frozen corn
• salsa
• chili powder
• shredded cheese and crushed tortilla chips

Need exact measurements? I’ve got those:
(but remember, this is a very forgiving recipe in that you can change the amounts of each of the ingredients)

• 3-4 quarts chicken stock (home made is best)
• 1 1/2 cups salsa (home made or your favorite)
• 2-4 teaspoons chili powder

Simmer the above ingredients for as long as you have patience, 20-60 minutes is fine. 

About ten minutes before you want to serve, finish the soup by adding the following two ingredients and heat through but don’t overcook:

• 1 bag frozen corn kernels (12-16 ounces)
• 2-4 cups chopped, cooked chicken (most of the meat from a rotisserie chicken)

Serve with crushed tortilla chips and shredded cheese.

A plop of sour cream is good on top, too. I never offer this, as The Husband doesn’t like the added dairy- he leaves out the cheese, too. Cretin.

This soup is also great with hominy instead of corn kernels. Buy your favorite prepared salsa if you don’t make your own, no cheap cilantro-less crap with added sugar allowed. Again, this soup is as good as the ingredients from which it is made.

Want this dish without any of the prep work? Break out a couple cartons of chicken broth, cooked chicken strips from the convenience section of the market, store bought salsa, chili powder, a bag frozen corn, tortilla chips, and pre-grated cheese. So easy. So good.