his quick and easy Tortilla Soup is a great way to turn a few simple ingredients and leftover meat into a flavorful meal. Chicken broth, fresh pico de gallo, garlic, cumin, and fideo come together in just minutes, while crispy tortilla or corn chips add the classic texture underneath.
This is a flexible little soup that works especially well when you have leftover chicken or other cooked meat on hand. With only about 15 minutes from start to finish, it’s an easy choice when you want something warm and satisfying without a lot of preparation.
Serve it hot over broken tortilla chips or corn chips and let the chips soften slightly as you enjoy the soup.
Tortilla Soup
Ingredients
- 3 cups chicken broth use low sodium if available
- ¾ cups pico de gallo fresh salsa
- 2 tablespoons chicken meatloaf, etc from leftovers
- 1 tablespoon cumin
- 2 cloves garlic mined
- 1 cup fideo
- ½ cup tortilla or corn chips
Instructions
- Add the chicken broth, pico de gallo, leftover meat, cumin, minced garlic, and fideo to a large saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer for at least 10 minutes, or until the fideo is tender.
- Place a small handful of broken or slightly stale tortilla chips or corn chips in the bottom of each serving bowl.
- Ladle the hot soup over the chips.
- Serve hot.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
