Chicken Tortilla Stoup

It’s getting cold where I live and I want something that’s warm, comforting, and spicy! This ‘stoup’ as I like to call it is hearty enough for a one pot meal and the taco seasoning adds a nice spice that warms your belly from the inside out. This one pot wonder is phenomenal and a step up from the goulash I was served as a child. Little did I know when I was eight that adding some taco seasoning could make dinner even better.  This recipe stems from a place on my campus that serves amazing soups and salads and I wanted to replicate it at home. Team this up with some cheese, sour cream, more crispy chips, or just a giant spoon.

Didn’t Rachael Ray use this term? Did she trademark or copyright it?  Oh well! I’m using it!! This is a rib sticker. The tortilla’s dissolve into the tomatoes and stock, making this into a hearty stoup (soup + stew). Get it? Got it? Good! Let’s make some! This thickened up into a hearty, divine, rib sticking meal. You can omit the pasta if you’re counting carbs or have other health concerns, however, the pasta added a nice touch. You can see that I used ribbed elbows in mine simply because they were on sale. I had no other motives when I made this batch.

You’ll need:

serves 4 (generously)

  • 1/2 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 bell pepper finely chopped
  • 1 packet taco seasoning of your choice
  • 2 standard cans of diced italian (or mexican) tomatoes
  • 2 c. chicken stock
  • 1 c. pasta of choice (uncooked)
  • 3 small corn tortillas chopped into small pieces
  • 2 c. shredded chicken
  • 1 c. corn (frozen is fine)
  • 1 /2 tsp. cumin
  • 1/2 tsp. red/cayenne pepper (optional)
  1. Sweat onions, garlic, and bell pepper in sauce pan about 4 minutes or until soft.
  2. Add tomatoes, chicken stock, and taco seasoning.
  3. Bring to a boil.
  4. Add chopped up tortillas and dry pasta.
  5. Cook until pasta is done. You will HAVE to watch your liquid levels during the cooking of the pasta. If it gets low, add a bit more stock.
  6. Taste–depending on what taco seasoning you use, you may want to omit the cayenne papper.
  7. Once pasta is done add cumin, chicken, and corn.
  8. Combine everything and simmer for 5 minutes to combine flavors.
  9. Serve piping hot with crisp tortilla’s, cilantro, shredded cheese, sour cream, or whatever makes you happy!

One thought on “Chicken Tortilla Stoup

  1. Pingback: Turkey Sausage Skillet | Domesticated Academic

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