i think you all probably know by now that josh takes the lead in the kitchen when it comes to cooking in our home. thank goodness for that, seriously! but i think i’ve also shared how i’ve been making attempts to get more comfortable and confident in the kitchen, too. (mostly just trying to enjoy it more, really.) i wanted to share a super quick and easy homemade chicken tortilla soup recipe that i made last week and loved so much! it seriously only takes 15 minutes to make and we are obsessed. (and i had fun making it?! it’s true!)
it all started when i was on good ol’ blessed pinterest trying to find some recipes of things i want to make in the kitchen. of course i always leave pinterest feeling like everything in life is basically overwhelming and daunting, or at least all the picture perfect recipes are. josh was nearby and heard my plea. haha. he walked into the kitchen and brought out a cookbook for our blender and was like, “hey, how about something in here?” and like, duh! because what is better than a one pot recipe, or in this case, a one blender recipe?! i based this soup off the recipe in our cookbook, but added a few extra ingredients and took a few out, too! it was delicious!
2 cups chicken stock
1 tomato (cut in half)
2 medium carrots (cut in half)
1 small celery stalk
1 slice of onion (honestly you can do without the onion if you aren’t a fan)
1/2 of a small yellow squash
1/2 of a red pepper
2 teaspoons taco mix seasoning
a few dashes of cumin
a few dashes of salt
to add after the top portion is blended:
1/2 cup cooked chicken
1/2 cup drained canned corn
salt and pepper, to taste
place all the top ingredients in the blender (a blender that can blend ingredients into a hot and smooth puree) and mix on the highest setting for 5 minutes. add the chicken and corn at the end and blend for just a few seconds on a lower setting. it makes about 4 cups. we like to serve ours with fresh avocado and sour cream. i also made homemade tortilla chips by frying up slices of soft tortilla over hot oil while the soup blends (some photos below of the tortilla strips.)
lately, we’ve actually been making a lot of chicken that we sauté up in some safflower oil on our stove like this. this is a big batch because we like to have it handy to eat during lunches or snacks but i threw in a bit of it into the soup at the very end for just 10 seconds on the lowest setting of our blender.
the main reason i love this soup so much is because you can just throw in whatever vegetables you have in your fridge and most can work! the recipe originally called for mushrooms and cabbage and garlic as well (i didn’t have those on hand and didn’t use them and it still tasted great!) you can kind of just go with whatever you have and feel super fancy winging it while still making something delicious. ;)
here’s a quick example of what i do to make the tortilla strips for you with regular soft tortillas. i know this is not an authentic tortilla chip but they do taste amazing and i am a fan.
there you have it! let me know if you try it! and if you have any other quick (as in no more than 10-15 minute) type of recipes to share with us please leave them in the comments. extra points if they require just one pan/blender/crock pot. ;)