On chilly fall nights, with the wind blowing the leaves off trees, I can't think of anything better than a hot bowl of soup for supper.
Homemade soup doesn't have to be time consuming or complicated, but it does have to be delicious.
I made this soup last night as a fast weeknight option and wanted to share it with you. The use of leftover cooked chicken (or store-bought chicken) and store-bought broth isn't traditional, but saves time and is perfect for a quick supper.
In my opinion, it tastes every bit as rich, earthy and satisfying as the more traditional Mexican versions. I can’t wait to have this soup for lunch again today.
Here's the link to my delicious tortilla soup!
Some Quick Tips:
- To keep the broth safe to eat, it needs to cool down to below 4’C in less than 2 hours. You can either fill a sink with very cold water and then put the pot in the sink and stir the broth to help it cool quickly, or you can pour the broth into shallow containers (uncovered) and put them in the fridge until the broth is cool. Once the broth is cool, freeze it for soup, rice or risotto another day.
- The chicken can be used for anything you like and is a quick addition to tortilla soup, sandwiches or wraps, salads or pasta.
I hope you enjoy!