Easy Chicken Tortilla Soup
I should make this every week.
It’s that good.
Tender chunks of chicken breast, loads of healthy vegetables, beans and just the right combination of seasonings.
Top it with a heap of shredded cheese —
You did resolve to eat more cheese this year, didn’t you???
As I was saying . . .
Some crunchy corn tortilla strips. (This is not optional, by the way. It’s called “Chicken Tortilla Soup” for a reason. Crispy tortilla strips add so much flavor and texture to this dish — trust me.)
Maybe a dollop of sour cream and sprinkle of fresh cilantro . . .
And a little PSA:
If you’re planning to make Easy Shredded Chicken for Tacos, put the extra broth to good use by adding it to this soup. You’ll thank me later!
One more thing —
This soup can be frozen and reheated. I froze some for about a week, then reheated it slowly on the stove top over a low flame. Perfect!
Freezing is great if you can’t eat the entire batch in one sitting.
Just package the soup up into individual servings, freeze and then reheat as needed! Top with fresh tortilla strips and shredded cheese.