Quick Chick Soup
It is soup season.
I love soup. How much you say? Well, my family banned me to once a week when we lived in AK.
I love making soup from scratch BUT … life. Kid school, my school, sports, music lessons, health issues, busy life, church functions, and you name it get in the way.
This is a recipe for those days when your people need food, you have a million things going, and all you really want to do is hide with a cup of hot tea and a good book. Oh wait, that’s me most days!
Quick Chick Soup is also adaptable. On crazy days, I use rotisserie chicken. I have used a pack of boneless skinless thighs, or a pack of chicken breasts. I imagine you can use ground chicken as well. It goes on sale a lot. Just make sure they get cooked through.
My hubby loves corn, so that is what I use when he is in town. I’ve been known to use a can of low salt chick-peas (garbanzo beans) instead.
If you can’t have crushed tortillas, just don’t add them. Add a pinch of salt instead. It won’t have the same texture but will still be yummy.
If you want salsa verde instead (the green stuff), go for it.
**Remember, I shop the sales. The brands I picture are not a must. I stock up when the BOGO deals are out.
Quick Chick Soup
2 boxes (8 cups) unsalted chicken stock or broth
2 cups (or so) shredded rotisserie chicken
1 12 oz jar of your favorite salsa
1 small bag frozen corn (10-12 oz)
2 handfuls crushed tortilla chips…more or less depending on your hands.
Optional spice add-ins (I love my spice cabinet) are:
1 tsp ground black pepper
1 mounded Tablespoon dried cilantro
1 mounded tsp ground coriander
1-2 tsp granulated garlic
a pinch of red pepper flakes
Throw everything in a soup pot. Simmer for at least 30 min. Serve with sour cream, shredded cheese, hot sauce, and more tortilla chips.
Quick Chick Soup
Ingredients
- 2 boxes (8 cups) unsalted chicken broth or stock
- 2 cups (or so) shredded rotisserie chicken
- 1 12 oz jar your favorite salsa
- 1 small bag frozen corn (10-12 oz)
- 2 handfuls (or so) crushed tortilla chips
Optional spices to boost flavor (I love my spice cabinet)
- 1 tsp each ground black pepper, granulated garlic, ground coriander
- 1 tbsp dried cilantro
- 1 pinch red pepper flakes
Instructions
- Throw everything in a soup pot. Simmer for at least 30 min. Serve with sour cream, shredded cheese, hot sauce, and more tortilla chips.
Serves 6 really hungry people. (Probably 8 normal folks)
Happy Eating,
BookWormMom
This sounds so good. I might try it in the crock pot. Thank you for the recipe.
This totally works in the crock pot. I did that in Alaska a lot. Just try cooking on low heat at least 2 hours to get the same texture.