Looking for an easy, yummy and cozy weeknight soup? This chicken tortilla soup that comes together quickly (and serves a crowd) is your answer!

This is my mom’s recipe, one she’s been making for years. Growing up, I have such fond memories of her making it on every snow day—nothing warms you up like a creamy, cozy bowl of soup!

Ingredients:

1. 3 chicken breasts
   You can bake or boil them – I prefer to bake for more flavor like Queen Ina says. I follow her instructions for baked chicken outlined in this chicken salad recipe. Be sure to save some of the juice/broth to add to the soup.
2. 1 can of corn (drained)
3. 1 can of northern beans (not drained)
4. 1 can of Rotel (partially drained)
5. 1 can of mild diced green chilis (not drained)
6. 1 original taco seasoning packet
7. 2-3 Tablespoons of cumin (depends on your spice preference)
8. 2 tsp garlic salt
9. 1/2 cup of red salsa (whatever you have in the fridge)
10. 1 Tablespoon of butter
11. 2 cups of chicken broth (or chicken bouillon)
12. Sour cream to taste
    *I like to add a 1/2 cup of sour cream in the hot broth 5 min before serving for a creamier texture

Garnish with: shredded cheese, lime juice, cilantro, avocado and tortilla strips (you can usually find these in the deli area or on the salad dressing aisle).

This recipe is perfect to make this week as the temps finally turn cooler and hopefully, you have most of these ingredients on-hand to keep groceries minimal before Thanksgiving next week. 🤗 Bonus points if you eat it out of a cute pumpkin ramekin. I got my set of two for $10 from Aldi at the beginning of the season!