Chicken Tortilla Soup and Cornbread Muffins

Servings:
Chicken Tortilla Soup and Cornbread Muffins 4.92/5 (13 votes)

Packed with fresh veggies, chicken, and crisp tortillas; this soup is 'fill you up' good! But if your house is like mine - soup is not a complete meal according to the man/boy at the table. So, to add a little bulk, I chose to serve it with cornbread. Simple quesadillas are great too. Or, maybe a green salad. Or.....maybe just soup! :-)

Chicken Tortilla Soup

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups rotisserie chicken, shredded
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 3 ears corn, kernels cut
  • 2 cups zucchini, trimmed and cut into half moons
  • 2 cloves garlic, minced or pressed
  • 4 cups chicken stock
  • 8 ounces tomato sauce
  • 14.5 ounces diced tomatoes and chiles
  • 2 bay leaf
  • 2 teaspoons lemon pepper seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 lime, quartered
  • 1/2 cup cheddar cheese, grated
  • 2 corn tortillas, cut into strips
  • 1/4 cup canola oil

DIRECTIONS

  1. Heat canola oil in stock pot over medium high heat. When it begins to shimmer, add onion and corn kernels. Let cook until onion is translucent.
  2. Add zucchini and garlic. Cook for another 2-3 minutes.
  3. Stir in chicken stock, tomato sauce, diced tomatoes and chiles, bay leaves, lemon pepper seasoning, Worcestershire sauce, cumin, chili powder, and salt.
  4. Bring to a low boil and let simmer for about 10 minutes.
  5. While the soup simmers, heat remaining oil in a skillet over medium high heat. You'll need enough oil to cover the bottom of the skillet well.
  6. Place one strip of tortilla in the skillet to test the heat. If the tortilla immediately starts to sizzle and is covered with little bubbles, the oil is ready.
  7. Cook the strips in batches and let drain on a paper towel lined plate.
  8. Add chicken to the soup. Stir to combine and heat through.
  9. Serve portions of soup topped with tortilla strips, cheese, and lime wedges.

Nutritional Information

Nutritional Values per Serving: Calories 751 Fat 41 Sat Fat 9 Sodium 1555 Carbs 62 Sugars 16 Fiber 9 Protein 37.

Cornbread Muffins

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 6 ounce cornbread mix, like Jiffy
  • 1 large egg
  • 1/2 cup creamed corn
  • 1/2 cup sour cream

DIRECTIONS

  1. Preheat oven to 375.
  2. Combine all ingredients and then pour into lined muffin tins.
  3. Bake 20-25 minutes or until a toothpick in the center comes out clean.

Nutritional Information

Serving Size 76g Calories 161 Fat 5 Sat Fat 2 Sodium 374 Carbs 24 Sugars 1 Fiber 1 Protein 5. *Make your own cornbread mix: 2/3 cup flour 1/2 cup yellow corn meal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons canola oil

NOTES

KID NOTE: I used mild Rotel (diced tomatoes and green chiles). You could also use diced tomatoes without chiles.

VEGETARIAN TIP: Replace the chicken with beans or hominy.

GLUTEN MODIFICATIONS: Make sure your Worcestershire sauce is gluten free. Make your own cornbread mix: 2/3 cup flour 1/2 cup yellow corn meal 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons canola oil

3 Comments

  1. robbszv says:

    I have a hubby that is a huge no soup for dinner kind of guy. He wasn’t exactly looking forward to this one. However, it was a cold and rainy day and I thought it was perfect. When he came home he took one sniff of the yummy flavor and he was hooked. We all loved this!!! Even both teenagers and the tween. Yay!!!

  2. mnstolaron says:

    The last time I made this soup, my 6 year old said, “thanks for making my favorite dinner!”. It is delicious!

  3. Rebeccap says:

    Made the veggie version for meatless Monday, kids loved it!!! Even better for lunch the next day

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