I’m gearing up for another “I Tried It: Pinterest Recipes” series. Every time I do a linky party I find more great recipes and it seems like my “Recipes I’d Like to Try” Pinterest board is getting out of hand more and more quickly. I want my boards to mean something and to remain useful to all of us, so weeding down is necessary! The good recipes will go on the “Recipes I’ve Tried and Liked” board and the others will be removed.
I found a tortilla soup-in-a-jar mix recipe over at Heart for Home and immediately knew I had to try it. I love recipes that call for shelf-stable ingredients that I can store in my pantry and I love homemade mixes and I love jars. This combined all of the above. But Pinterest wouldn’t let me pin the recipe because there was no image to pin. Go figure. I guess that means I can’t put it in the “I Tried It: Pinterest Recipes” series because I can’t make it available on Pinterest. Bummer.
I can, however, make my version of the recipe (and my own, pinnable images) available as a candidate for an easy, yummy meal for the weekend. And be warned…it makes a lot!
I made some major tweaks to the recipe. What I’m sharing is a shelf-stable, pantry recipe and not a mix. It has more “stuff” in comparison to the broth. The rice in the leftover soup will probably absorb the broth and you’ll end up with more of a tasty casserole than a soup on the second day. That might turn out to be easier if you’re taking leftovers to work for lunch or you can add more water or broth to take it back to soup consistency, your choice.The seasoning is different than the original recipe. Perhaps most importantly, most of the ingredients are available at Aldi (yay!), which helps keep this recipe affordable. This chicken tortilla soup is quick, easy, and tasty…a trifecta of wonderfulness that earns it a place in my recipe file.
Chicken Tortilla Soup
What you’ll need:
- 10 cups water
- 1 cup long grain white rice
- 12 ½ oz can chicken
- 14.5 oz can diced tomatoes
- 4 oz can chopped green chilies
- 6 chicken bouillon cubes
- 2 tsp sugar
- 1 tsp lemon pepper
- ½ tsp coriander
- ½ tsp garlic salt
- ½ tsp ground cumin
- ¼ cup instant minced onion
- 2 cups slightly rushed tortilla chips
What to do:
- In a one-gallon soup pot, combine all of the ingredients except the chips. Bring to a boil, then lower the heat, cover, and simmer for 20 minutes. Add the chips and stir to combine, replace the cover, and simmer for 5 minutes more.
- The chips will cook down and thicken the soup slightly as well as adding saltiness. Taste the soup and adjust the seasoning before serving. I served the soup with garlic-cheese biscuits and sliced tomatoes on the side.
What are your favorite go-to pantry recipes?
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