Please welcome guest author S.C. Perkins to the kitchen today!
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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
Ingredients:
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
Notes:
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.
Directions:
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.
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
ReplyDeleteThank 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!
DeleteThis recipe sounds yummy and the book sounds interesting. My family loves our homemade enchiladas. Thanks for the giveaway. ckmbeg (at) gmail (dot) com
ReplyDeleteI love Tex-Mex period: the queso, salsa/red sauce, chimichangas, etc.
ReplyDeletebrowninggloria(at)hotmail(dot)com
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
ReplyDeleteYou recipe sounds great. I like to make chicken enchilada casserole. I would love to win a copy of your book.
ReplyDeleteTex 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
ReplyDeleteTex-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.
ReplyDeletepatdupuy@yahoo.com
Definitely saving this recipe! Thanks for sharing. My favorite Tex-Mex to make would be burritos with salsa verde. cindystamps@juno.com
ReplyDeleteThis 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
ReplyDeleteThis sounds like a winner.
ReplyDeleteWe're having Cuban black beans and rice tonight. Last night was tacos.
libbydodd at comcast dot net
Fajitas with chicken are perfect. Your book sounds unique and captivating. elliotbencan(at)hotmail(dot)com
ReplyDeleteI make a pretty yummy Green Chili Chicken Enchilada dish. Thanks for the chance! almaj80(at)suddenlink(dot)com
ReplyDeleteI love enchiladas and tamales! Yummm!!!! Jteastman215atgmaildotcom
ReplyDeleteThis soup looks & sounds yummy. I love fajitas.
ReplyDeleteturtle6422 at gmail dot com
One of my favorite soups! The squeeze of lime makes a big difference! Learned how to make this when I lived in Arizona!
ReplyDeletemeg85242 (@) gmail (dot) com
Thanks so much for sharing this recipe! I can’t wait to try it, and big congratulations on the release in paperback!
ReplyDeleteI really like Tex-Mex and the soup looks amazing. My favorite Tex-Mex food is steak fajitas. Looking forward to reading "Murder Once Removed".
ReplyDeletediannekc8(at)gmail(dot)com
Not a fan of anything spicy. cheetahthecat1986ATgmailDOTcom
ReplyDeleteThe tortilla soup looks delicious! I live in the Dallas/Fort Worth and love everything Tex-Mex! cking78503(at)aol(dot)com
ReplyDeleteI like chicken enchiladas and chicken quesadillas both.
ReplyDeletelkish77123 at gmail dot com
Awesome I have all those ingredients! I know what I’m cooking tomorrow!
ReplyDeleteOlomuss (at) gmail (dot) com
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! bobandcelia@sbcglobal.net
ReplyDeleteLove a good, fresh, Tex-Mex salad... Thank you for the recipe and chance to snag this beauty!
ReplyDeleteCheers-
Kelly Braun
Gaelicark(at)yahoo(dot)com
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)
ReplyDeleteGotta be Chicken Enchiladas!! YUM!! Main3(at)Att(dot)net
ReplyDeleteI 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
ReplyDeleteI love anything Tex-Mex. Thanks for the giveaway and recipe. doward1952(at)yahoo(dot)com
ReplyDeleteBeing 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
ReplyDeleteI really enjoyed your book.
ReplyDeleteI like the following Mexican foods: burritos,enchiladas,tacos, and tamales. Thanks for the chance! lindaherold999(at)gmail(dot)com
ReplyDeleteI love soup in the winter---that recipe is one I must try.
ReplyDeletefarrell@crosslake.net
Enchiladas and fajitas
ReplyDeletejtcgc at yahoo dot com
I enjoy a good chicken fajita!
ReplyDeleteLisacobblestone@aol.com
Yum! Bean, cheese & egg breakfast taco
ReplyDeleteI don't have a favorite as long as it's not to spicy I'm happy.
ReplyDeleteChilli not too hot though and burritos too. Thank you for the chance
ReplyDeleteI love nost tex mex, and especially chicken tortilla soup! I can't wait to try your recipe! Katherinestamps at msn dot com
ReplyDeleteYour recipe sounds delicious! I love cozy mysteries and would love to read your book. Thank you for the chance.
ReplyDeleteFajitas are my favorite TexMex! Not sure if you can count the deep fried ice cream that we found at our local joint year’s ago. 😀 dm _ Richards (at) yahoo (dot) com
ReplyDeleteI love the queso blanco with hot chorizo with chips and the steak fajitas. My email is booksnpugs(at)gmail(dot)com
ReplyDeleteAlways looking for new recipes. Love the book cover
ReplyDeletejudytucker1947(at)gmail(dot)com
The book and the recipe look awesome! email is 3labsmom@gmail.com
ReplyDeleteThis sounds so good! Tex-Mex is one of my favorites - a hearty bowl of chili or soup is always good, then there are the enchiladas, tamales, burritos, sopas, nachos and guacamole! Thank you for the giveaway. madamhawk at gmail dot com
ReplyDeleteThanks for the recipe, I enjoy all Mexican food! tWarner419@aol.com
ReplyDeleteI’m missing my Tex-Mex/Mexican food since moving to the Midwest! However, I make a dish I cal chicken tomatillo lasagna. Essentially it’s chicken slow cooked in tomatillo sauce and then layer corn tortillas, chicken and cheese (just like a lasagna) and bake to melt everything. So delicious and easy! My email address is nicolemak@msn.com
ReplyDeleteAll of the above please! I love anything tex-mex. Queso and chips-oh so good! Wendy-clarksrfun at gmail dot com
ReplyDeleteChili con carne or anything with beans in it!
ReplyDeleteI like a tortilla soup. Thanks for the chance.
ReplyDeletepositive DOT ideas DOT 4you AT gmail DOT com
Hi, everyone! Thank you so very much for all your wonderful comments! I wanted to reply to y’all individually, but for some reason I was unable to do so. I hope everyone will see this post and know how honored I am you liked my mom’s Tortilla Soup recipe and that you might enjoy MURDER ONCE REMOVED! Ellie Alexander will be picking one winner, but I wish all of you could win! Y’all made my day. Thank you so much again!
ReplyDeleteThanks so much for being a guest! This soup sounds so delish!
Delete