It’s officially fall. Which, in our house, means soup’s on! There’s nothing better than a hot bowl of your favorite soup on a cool evening, served with a hunk of freshly baked bread. This week, we thought we’d share some of our favorites, along with a family classic we can’t do without.
While there are many recipes for Tortilla Soup available, here is our family’s take on the classic. Fall wouldn’t be fall without it:
Chicken Tortilla Soup
1/4-1/2 chopped onion
4 cloves garlic, chopped
Handful of cilantro, chopped
2-3 tbsp. Better than Bouillon Chicken
1 can Campbell’s Nacho Cheese Soup (for cheesier/thicker soup add extra can)
chopped, defrosted, boneless, skinless chicken meat (about 3 thighs)
2 green mexican squash (or zucchini) chopped wide
Flour tortillas (sliced into strips, fried on the side)
Cacique Brand Mexican cheese (queso fresco) crumbled up
In a large crock pot, add all ingredients for tortilla soup. Cook on low for 4-6 hours, or until meat is falling apart. Serve with garnishes. Enjoy!
Due to the cooler weather we are experiencing, it’s time to delve into the world of soup. Cauliflower and Aged White Cheddar Soup, along with freshly made Sourdough bread, and Disneyland’s Loaded Baked Potato Soup are a few others which make the rotation.
I am loving these huge pots of soup. They are a cinch to make and they last for days! There is nothing quite like a good pot of something delicious to warm your soul on a cold, fall evening.
“But He answered and said, “It is written, ‘MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'”
~ Matthew 4:4
📢 Chime In!: Do you have a favorite soup that you like to make? Please share!