My husband and I have an extreme love of Mexican food. I also like food that doesn’t take a lot of time to prepare, especially during the week. Chicken Tortilla soup falls into both of these categories. It’s something you can make right after work and if you have any left over, you can freeze it. I came across the recipe on The Pioneer Woman’s website (love her!) and it has now become a dinner staple.
The only spices you will need.
Tip: If you buy a lot of cilantro cut it up and place it in an ice cube tray and fill with water. After it freezes you will have individual portions that you can add to soups, stews etc. And it keeps it from going bad!
I added the tortilla strips and cheese but you can top it with sour cream, avocado. The possibilities are endless.