Food Writing & Food Photography from a self-proclaimed Foodie

Posts tagged ‘soups’

Chicken Tortilla Soup

I have had many different chicken tortilla soups over the years, but truthfully and unashamedly I prefer my own.  I don’t have the stats on this, but I know it is fairly low-calorie, and if you want lower carb counts, you CAN leave the tortillas out of the soup and it will taste almost the same (and yes, I’ve done it both ways).


  • 6 tbsp. vegetable oil
  • 8 (6 inch) white corn tortillas, coarsely chopped
  • 6 tsp. minced garlic
  • 1/2 cup chopped fresh cilantro
  • 1 med. onion, chopped
  • 1 (20 oz. ) can diced tomatoes
  • 2 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 3 bay leaves
  • 6 cups reduced-sodium chicken broth
  • 1 tsp. salt
  • 1/2 tsp. ground cayenne pepper
  • 5-6 boneless chicken breast halves, cooked and cut into small pieces
  • Tortilla chips or homemade tortilla crispy strips (I do the latter)
  • Shredded cheddar-jack cheese
  • Avocado slices


  • In a large stock pot, heat vegetable oil.  Add tortillas, garlic, cilantro and onion.  Saute for 2-3 minutes.
  • Stir in tomatoes and bring to a boil.
  • Add cumin, chili powder, bay leaves, and chicken stock.  Return to a boil, reduce heat to medium and add salt and cayenne.
  • Simmer for 30 minutes, remove bay leaves, and stir in chicken pieces.  Heat through and serve.
  • Ladle into individual serving bowls; garnish with shredded cheese and avocado slices, to taste.  Serve with tortilla chips or homemade crispy tortilla strips.

Creamy Chicken Potato Soup

I found this recipe a couple of years ago, during the wintertime when we were looking for good soup recipes that we hadn’t eaten a thousand times already.  I had never been a big fan of potato soup, so I went looking for a potato soup with a bit more substance, or else I was going to create my own.  I found a simple looking recipe on Taste of Home’s website, and tweaked it (as I like to do), and created a fabulous, hearty comfort meal that we love to have on cold, dreary nights.


  • 1 medium onion, chopped
  • 2 tbsp. butter
  • 3 cups reduced-sodium chicken broth
  • 1-2 pounds red potatoes, cut into cubes with skin left on
  • 1 pound cooked chicken breast or chicken thigh (chef’s preference)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup flour (or low-carb baking mix, like I like to use)
  • 1 cup milk (fat-free, 1%, or 2% – chef’s preference)
  • 1 cup evaporated milk (reduced-fat or fat free – chef’s preference)
  • Shredded cheddar or colby-jack cheese
  • Bacon bits
  • Chives


  • In one saucepan, cook chicken thoroughly
  • In separate, large saucepan or stockpot, saute onion in butter until tender
  • Stir in broth and potatoes; bring to a boil
  • Reduce heat; cover and simmer for 10-15 minutes until potatoes are tender
  • Stir in cut-up chicken, salt, and pepper
  • Combine flour and milk until smooth; stir into saucepan
  • Add evaporated milk; bring to a boil
  • Cook and stir for 2 minutes, or until thickened.
  • Ladel soup into individual bowls; sprinkle with shredded cheese, bacon bits, and chives