This chicken tortilla soup is perfect for these last cold days of winter. It is full of vegetables and with the added tortilla chips – its crunch time!
This winter sucks.
Yup, I said it. This has been a sucky winter. I feel a little better letting go of that. I’m so darn sick of the cold and we have another cold spell upon us in Chicago right now. AND more snow on the way.
I am pretty sure I have a case of seasonal affected disorder. The bleakness of each day – the constant cold, the unending snowfall – has really brought me down. There is a bright side however – meteorological spring starts on Saturday and the sun and flowers are coming soon.
I am trying so hard to stay positive.
Thank goodness Mr. B’s and my trip to Vegas is very, very soon. It may not be summer hot there, but it will be in the 70’s and I’m ecstatic about not having to wear a scarf each day.
I decided to make Chicken Tortilla Soup because it felt like the perfect combination of winter and Vegas. Soup for warmth in the winter and spiciness for the heat of the Nevada dessert. I’m now eating and cooking symbolically. Ha.
I used three different Chicken Tortilla Soup recipes to help me come up with this recipe – click on the sources here – Southern Food, Bon Appetit and Baked Bree. I guess I technically adapted my recipe from all three of those recipes.
Vegetarian Option: replace with vegetable stock and omit the chicken.