08/18/2026
It’s so hot outside but when a craving hits sometimes you just gotta go with it! What are you having for dinner tonight?
Chicken Tortilla Soup
5 lbs chicken breasts bone-in skin-on
1 Tb salt
1/2 tsp black pepper
1 onion, chopped
4 ribs celery, chopped
3 carrots, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 oz mushrooms, cleaned and sliced
2 zuchini, cut in half lengthways, then sliced
4 cups frozen corn
(1) 7 oz can chopped green chilis
1 bunch cilantro, chopped
1 tsp granulated garlic
2 tsp cumin (comino)
Salt to taste at the very end, before serving
Place chicken in stock pot with enough water to cover it. Add salt & pepper and cook until done, about 50 minutes. Remove chicken to plate and set aside to cool.
Add all vegetables, except the zucchini & cilantro, and the last couple of spices to pot and cook until tender, about 15-20 minutes. Add the zucchini and cilantro the last 5 minutes or so of cooking to prevent it from getting mushy.
Debone chicken, roughly chop, and add back into pot with vegetables. Taste and add salt to your liking.
Serve topped with your favorite cheese, avocado, tortilla chips, etc. I used Queso Fresco today. Others that would be just as good are Oaxaca, Asadero, Cotija, or whatever you wish to use!
Shirley and Shirlee’s Polish and Jewish Inspired Homestyle Cooking
