Sunday, August 7, 2011

Chicken Tortilla Soup

This recipe is using the remaining of the chicken and liquid from the tacos before. Its a way to use that yummy liquid that has all the flavor from the chicken and vegetables.


Large Skillet or Cast Iron Pan
Cutting Board
Can Opener
Cookie sheet


Leftover liquid and meat from Chicken tacos
4 Tomatoes, diced
2 Cans Kidney Beans
2Tbs tomato paste
3tsp Salt
2tsp Pepper
5 or 6 Tortillas, sliced
Canola Oil


Place left over liquid mixture in crockpot with tomatoes, tomato paste, 2 cans of beans, 2tsp salt and pepper, and one sliced up tortilla. Turn on the heat to high on the crock pot and cook for 2 hours.

Heat up about 2 inches of canola oil in large skillet to a medium high heat. Place tortilla strips in hot oil and cook 2 minutes per side.

Once both sides are cooked place on the cookie sheet and salt with remaining salt.

Then place soup into bowl with the strips of tortillas on top and enjoy!


  1. This is one of my faves! Love it. Thanks for sharing. Never made it on my own, will have to try it now.

  2. Me too! I love it! I hope you like it! Tell me how it turns out when you do make it.