Thursday, November 1, 2012

Tortilla Soup

Perfect Pairing:  Your favorite salsa

Fall = Soup weather.  Am I right or am I right? 
I think it is safe to say that I have probably made this recipe more than anything else on my site.  Every time I make it I am reminded how delicious and easy it is.  You can have dinner on the table in less than 20 minutes with this recipe. 
I have been at the grocery store many times trying to think what to make for dinner and end up grabbing these ingredients because they are easy to remember, easy to find, cheap, and healthy.  Once you get the cans open you are halfway done.  It really is so simple.  I usually get rotisserie chicken from the store so I don’t even have to cook the chicken at home.
The fat free refried beans make this soup thick, so it feels decadent but it is actually full of fiber and nutrients.  It is incredibly filling and satisfying.

The Perfect Pairing for this recipe is your favorite brand of salsa.  I really like spicy food so I tend to go for the “hot” variety, but you may want to start out with mild or medium if you are not a fan.  The salsa adds a lot of flavor to the soup so it makes sense to find one that you really like and use that in the recipe.  I think my favorite is Paul Newman’s chunky hot salsa.  The last time I made this soup I was in a hurry at the store and somehow grabbed chunky peach salsa.  I didn’t realize it until after it was in the soup.  Not going to lie, it was tasty!  There was a bit of a sweet undertone to the spicy soup.     
Tortilla Soup
Lindsay at Perfecting the Pairing

·         30 oz chicken broth
·         15 oz can of black beans, rinsed and drained
·         15 oz jar chunky salsa, medium heat
·         15 oz can fat free refried beans
·         1 ½ cup cooked chicken
·         2 cups frozen corn
·         1 cup shredded cheddar cheese
·         Tortilla chips
In a large pot add the chicken broth, black beans, and salsa.  Cook over medium-low heat until just heated through.  Add in the refried beans and stir until they are incorporated.  Add the chicken and corn and cook until the corn is defrosted and warmed.  Simmer for about 10 minutes.  Stir in the shredded cheese until it melts.  Serve with tortilla chips. 


  1. I love this soup too! Miss Peggy Wood served it to us one weekend and hooked ever since. Thanks for such a fun blog!!!! pam in iowa

    1. Thank you Pam! Love that soup too. So glad you have enjoyed the blog. I love hearing that!


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