Chicken Tortilla Soup

I love chicken tortilla soup no matter who makes it. I have had a lot of good ones but could never make one myself that I was ever really happy with.....until now! I have also learned that it is hard to take a lot of photos when making soup because there are not lot of steps. But that's a good thing.

I started off by chopping a small onion and adding it to a large pot with olive oil and salt and pepper over medium heat on the stove. After a couple of minutes when the onion was starting to soften, I added 2 cups of corn. I added mine in frozen but you can use canned corn if you like also.

After the corn and onion were a little browned, I added in some flour to help the soup be a little thicker. Then I added in crushed tomatoes, diced tomatoes with green chilies, cumin, chili powder, shredded chicken, rice, chicken broth and a package of chicken taco seasoning.

I tried to take a pic.....if you can see through all the steam......

When it comes to a bubble, it's done!

We like to top it with shredded cheese and sour cream and then eat it with tortilla chips but there are numerous other options from guacamole to chopped onions.

Chicken Tortilla Soup

1 small onion, chopped
2 cups corn
3 tbsp flour
1 10oz can of diced tomatoes with green chilies
1 28oz can crushed tomatoes
4 cups chicken broth (32 oz container)
1 tsp cumin
1 tsp chili powder
1 pack of chicken taco seasoning
2 cups rice, precooked
shredded or cut-up chicken from two chicken breasts
olive oil
salt and pepper

Over medium heat in large pot, soften onion with olive oil and sprinkle with salt and pepper. After a few minutes, add in the corn and sprinkle again with salt and pepper. When onion and corn start to brown add in flour and stir. Cook for 2-3 minutes and then add in rest of ingredients. Bring to a bubble then turn down to low. Simmer for 5-10 minutes then serve.

*I pre-cooked my chicken and shredded it the same as I did for my chicken pot pie

** I used a bag of frozen brown rice that I poured in still frozen but it is pre-cooked. You can use any variety you like just as long as it is cooked before you add it in. This is also a good opportunity to use up leftover white rice from Chinese carryout.