Sunday, February 23, 2020

#Tex-Mex Tortilla Soup from guest author S.C. Perkins with a #giveaway

Please welcome guest author S.C. Perkins to the kitchen today!
If there’s one thing that’s true about Texans, it’s that we love our Tex-Mex. From the simplest offerings like a bean-and-cheese breakfast taco to a sizzling platter of fajitas or a plate of bubbling enchiladas, you go into a Tex-Mex restaurant and you can practically hear a collective sigh as people happily dig in. 

As a fifth-generation Texan with Spanish and Mexican heritage stemming from my paternal great-grandmother, I have many favorites when it comes to my beloved Tex-Mex, and, I’ll admit, I most often get my fix by going out to a Mexican restaurant. 

But there’s one Tex-Mex staple I always make, and that’s Tortilla Soup. It’s delicious, it’s warming, it can be frozen and reheated for when you want comfort soup on a whim, and it’s one of my all-time favorites. It’s also easy make, which is a huge bonus!

And another confession:  The person who makes it best is my mother (who doesn’t have a drop of Latin blood in her). Hers is the recipe I always make, hands down, and no restaurant version comes close. Luckily, my mom is the best, and she’s willing to give up her famous recipe for comforting Tortilla Soup. We both hope you’ll enjoy it!

Tortilla Soup

 1 lb. skinless, boneless chicken breast tenders, cubed or sliced in desired way
7-8 oz. chopped white onion
7-8 oz. chopped red and green bell peppers
1 clove garlic, chopped fine
1 regular size can chopped tomatoes (14.5 oz )
1 regular size can of Original Ro-tel diced tomatoes with green chilies (10 oz.)
4 cans of Campbell’s regular chicken broth—do not dilute (about 42 oz. total)
1 teaspoon chili powder (Mexican style, if possible—I round mine up a bit)
1 teaspoon cumin (I keep this level or tastes too “smokey”)
1 teaspoon lemon pepper (I use McCormick’s)
¼ stick butter plus ¼ cup olive oil for cooking the chicken
Pepper to taste

1. If using Campbell’s chicken broth, you should not need any extra salt. However, if you’re concerned about salt intake to begin with, consider using 42 ounces of low-salt chicken broth, but add four chicken bouillon cubes to the broth before mixing in with the cooked chicken and vegetables. The bouillon cubes will add an extra depth of flavor. (Herb-Ox bouillon cubes work very well.) 

2. This soup also tastes wonderful with extra vegetables such as sliced zucchini, yellow squash, and/or corn.

Heat butter and olive oil in a large pot or Dutch oven.  
Brown chicken for 5 minutes or so. Add spices and cook for another minute or two.
Add veggies, garlic, and onions and cook until soft, 3-5 minutes or so.
Add chopped tomatoes, Ro-tel tomatoes with green chilies, and chicken broth. Stir.
Bring to boil, cover, then reduce and cook, covered, for 1½  hrs.  

Serve with strips of fried corn tortillas (fried in any kind of oil) or tortilla chips, shredded cheese, cubes of avocado, sour cream (if you must!), and a spritz of lime. Enjoy!

This soup freezes like a dream. You can also easily double or triple this recipe. Like all soups, it tastes even better the next day.

S.C. Perkins writes the Ancestry Detective mysteries featuring Austin-based genealogist Lucy Lancaster. Her debut, Murder Once Removed, is now available everywhere in paperback. Book two in the series, Lineage Most Lethal, comes out July 28, 2020, and is available for preorder.

S.C. Perkins is giving away a paperback copy of Murder Once Removed. To enter, leave your email and comment with your favorite Tex-Mex. 


  1. Thank you for this recipe. What a neat book cover. This sounds like an intriguing book. My husband and I love doing our genealogy. I love Tortilla soup, especially if it is cheese based. quilting lady 2 at comcast dot net

    1. Thank you so much, Lori! Genealogy is incredibly fascinating and no doubt you and your husband found some fascinating ancestors in your lines! I hope you’ll enjoy the tortilla soup if you try it!

  2. This recipe sounds yummy and the book sounds interesting. My family loves our homemade enchiladas. Thanks for the giveaway. ckmbeg (at) gmail (dot) com

  3. I love Tex-Mex period: the queso, salsa/red sauce, chimichangas, etc.

  4. We love Tex-Mex everything. Hard to name a fave. But enchiladas, chimichangas, chili top the list with a constant disagreement as to whether salsa or guacamole is the best topping/side. This is a new author to me and hope this will be a start with what looks to be a most interesting read. bessdeepotter84 at gmail dot com

  5. You recipe sounds great. I like to make chicken enchilada casserole. I would love to win a copy of your book.

  6. Tex mex: My husband isn't a fan but we do have Tacos and Taco salads on occasion. I do make chili frequently in the winter months. dbahn(at)iw(dot)net

  7. Tex-Mex is part of the culture here! Lots of favorites. I was in limbo years ago when we had moved to Ohio and the grocery stores did not stock Ro-Tel. King Ranch casserole is one of my favorites.

  8. Definitely saving this recipe! Thanks for sharing. My favorite Tex-Mex to make would be burritos with salsa verde.

  9. This recipe is so delectable and the family would enjoy it. Fish Tacos are a favorite. The book interests me greatly as genealogy is fascinating. Thanks. saubleb(at)gmail(dot)com

  10. This sounds like a winner.
    We're having Cuban black beans and rice tonight. Last night was tacos.
    libbydodd at comcast dot net

  11. I'm not exactly sure of the difference in Tex-Mex and real Mexican but I love quesadillas. I hope that counts! jdzchaotickittie (at) yahoo (dot) com

  12. Fajitas with chicken are perfect. Your book sounds unique and captivating. elliotbencan(at)hotmail(dot)com

  13. I make a pretty yummy Green Chili Chicken Enchilada dish. Thanks for the chance! almaj80(at)suddenlink(dot)com

  14. I love enchiladas and tamales! Yummm!!!! Jteastman215atgmaildotcom

  15. This soup looks & sounds yummy. I love fajitas.
    turtle6422 at gmail dot com

  16. One of my favorite soups! The squeeze of lime makes a big difference! Learned how to make this when I lived in Arizona!
    meg85242 (@) gmail (dot) com

  17. Thanks so much for sharing this recipe! I can’t wait to try it, and big congratulations on the release in paperback!

  18. I really like Tex-Mex and the soup looks amazing. My favorite Tex-Mex food is steak fajitas. Looking forward to reading "Murder Once Removed".

  19. Not a fan of anything spicy. cheetahthecat1986ATgmailDOTcom

  20. The tortilla soup looks delicious! I live in the Dallas/Fort Worth and love everything Tex-Mex! cking78503(at)aol(dot)com

  21. I like chicken enchiladas and chicken quesadillas both.
    lkish77123 at gmail dot com

  22. Awesome I have all those ingredients! I know what I’m cooking tomorrow!
    Olomuss (at) gmail (dot) com

  23. Yum! I lost my tortilla soup recipe in a move, so I'm looking forward to trying this one. Thanks for visiting Mystery Lovers’ Kitchen!

  24. Love a good, fresh, Tex-Mex salad... Thank you for the recipe and chance to snag this beauty!
    Kelly Braun

  25. Thanks to you and your mom, the recipe looks awesome and not too hard! I love chili and feel like the one my mom made and I mimic is more Tex-Mex than Midwestern! (We lived in Dallas for a while when I was a kid!) Jholden955(at)gmail(com)

  26. Gotta be Chicken Enchiladas!! YUM!! Main3(at)Att(dot)net

  27. I live in Texas so boy I know Tex-Mex. I love cheese enchiladas with chile con carne and bean and cheese chalupas!! Now, the chalupas we know aren't the same kind as you would get at taco bell. They are more of a tostada. butterflyboo123(at)hotmail(dot)com

  28. I love anything Tex-Mex. Thanks for the giveaway and recipe. doward1952(at)yahoo(dot)com

  29. Being a Texas girl, I love pretty much everything Tex-Mex, but chili rellenos stuffed with cheese and brisket is my favorite. Thank you for the chance to win. Dmskrug3 at hotmail dot com

  30. I like the following Mexican foods: burritos,enchiladas,tacos, and tamales. Thanks for the chance! lindaherold999(at)gmail(dot)com

  31. I love soup in the winter---that recipe is one I must try.

  32. Enchiladas and fajitas

    jtcgc at yahoo dot com

  33. I enjoy a good chicken fajita!

  34. Yum! Bean, cheese & egg breakfast taco

  35. I don't have a favorite as long as it's not to spicy I'm happy.

  36. Chilli not too hot though and burritos too. Thank you for the chance