From the Archives: Santa Fe Chicken Tortilla Soup

Today I am pulling a recipe from the archives, one that I posted back in 2019.  As soon as the weather turns just the slightest bit cooler, this soup is one of the first that I make! It's a long standing family favorite, and it's so good!

Santa Fe Chicken Tortilla Soup, is a recipe that has been in our family for a L-O-N-G time and is a family favorite. My mom made this recipe for years, though I am not sure where she found it originally.  She had a number of those self published church cook books, and most of the recipes you find in them are top notch!  So perhaps it was in one of those. At any rate, this is my go to chicken soup recipe. Just enough spice to give it flavor, but not so much that it's too spicy for those with a more sensitive palette.  In fact, I usually throw in a splash of cayenne when I make up a batch.

I've been nursing a head cold (allergies), most of the week, and while I love this recipe, it's the perfect remedy if you're under the weather, especially with a cold or the flu.  I like to make up a big batch and then freeze them in individual portions to have on hand in the event that one of us comes down with something, especially this time of year.  In addition to being flavorful, it's also SUPER easy, which is a great thing if you are feeling a little less than your best but still need to put dinner on the table!

So without further delay, here is the recipe!

Santa Fe Chicken Tortilla Soup
2 Tbsp. vegetable oil
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 carrots, cut matchstick style
1 medium onion, chopped
3 whole boneless chicken beasts, cut into bite size pieces
1 can Rotel tomatoes
1 1/2 tsp. cumin
1 1/2 c. frozen corn
6 c. chicken broth (3 cans)
Limes
Tortilla Chips, broken

Put oil, vegetables, except corn, and chicken into a large soup pot. Cook over medium heat until chicken is done; reduce heat to medium-low and add tomatoes. Cook for 5 minutes. Add cumin, corn and broth; raise heat. Bring to a boil uncovered; reduce heat and simmer for 10 minutes. Stir in juice of one lime just before serving. Serve with broken tortilla chips and lime wedges.

I encourage you to put this one on your rotation this fall and winter!  Once you've tried it, you'll be hooked!

~ Enjoy

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