So with yesterday’s post, the Clam Chowder, I was honestly not too excited to make the next soup. I didn’t enjoy the result of the soup from yesterday, so it just put me down on cooking soup again, you know?

BUT I set out to make 30 soups for this month, so I’m not planning on backing out on day four. It’s certainly getting harder to cook every single day, but I’ll do it.

I have gotten some soup suggestions from some people reading these posts, and I appreciate them! I always enjoy when people tell me that they’re enjoying my posts so let me know your thoughts as we go through this month, and if you make any of these soups this month too let me know how it turns out!

Chicken Tortilla Soup

So I have made this soup before, unlike yesterday’s, so I do feel pretty confident on this soup. I am going to try to make all soups single serving, so I won’t mention the size of ingredients unless it’s absolutely needed.

What you will need:

• Olive Oil
• Chicken
• Chicken broth
• Jalapeño
• Onion
• Tomato
• Black Beans
• Corn
• Lime Juice
• Garlic
• Cumin
• Paprika
• Cayenne Pepper
• Salt & Pepper

So there’s a lot of ingredients to this one. Probably the most so far, and I haven’t even looked at all the recipes for the month yet.

Since it’s easiest for me, I’m re-using some old ingredients from previous soups, like the onion, and I’m using more of the chicken that I cooked for the first soup, the chicken noodle.

Chop up the onion and jalapeño. I’m using half the onion, and I decided to keep the seeds of the jalapeño in the soup because I like spicy stuff.

Heat up the olive oil in a pan, and add the onion jalapeño, softening them up.

Next, you want to add basically everything else. Add the chicken broth, the chicken shreds, corn, diced tomatoes (I’m using a can), beans, garlic, lime juice, and spices.

It sounds easy right? Well, since I’m trying to make a single serving of soup, I only used parts of the canned stuff. So like the chicken, I’m going to store the rest of the ingredients in my limited containers that could’ve held soup and will use them for future soups this month.

I decided to combine the corn and diced tomatoes. Why? It’s for a very specific soup, and I will not spoil it so stay tuned…

Hopefully you’re letting the soup boil a bit and taste testing it, and adding more spices to fit your taste palate.

All my spices and the fact that I decided to keep all the jalapeño seeds means that my soup was VERY spicy! My throat was actually burning when I was taste testing it.

If yours ended up like mine, then add some cheese and crumbled tortilla chips when serving. It will help reduce the spice, and my soup ended up tasting really good. I think it helped that I have made it before too.

And there you have it! Soup is ready to go, and hopefully yours is just as good. Do you like spice? Let me know, and stay tuned tomorrow for the next soup of the day!