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Chicken Tortilla Soup is the featured food simmering this month on OnlyinArk.com and in the second volume of “What’s Cookin’ at First Security” cookbook. Filled with a variety of robust ingredients and spices, this soul-warming recipe is served up with its own special history
Kristi Thurmon of Searcy, Arkansas, is vice president of marketing for First Security Bank. She submitted this family favorite in honor of her mother-in-law, Kay Thurmon. Kristi learned this recipe from Kay over 25 years ago, before marrying Kay’s son. Kristi still makes the concoction, a perfect meal for any day of the year, but an especially ideal treat for the cold blown in by Arkansas’s crazy and unpredictable winter weather.
In my cookbook, that’s a soul-warming story.
The $20 “What’s Cookin’ at First Security” cookbooks contain treasured recipes from the bank’s employees and customers. All proceeds go to the Arkansas Hunger Relief Alliance, an organization helping feed people in need in every corner of the state. They are available at all 78 First Security Banking Centers.
One of more than 800 recipes included in the cookbook, the soup’s appeal comes with a helping of simplicity. There is nothing hard about making this. One or two pots, one cutting board, a knife, and a good stirring spoon are all you’ll need. This chicken tortilla soup is a cinch to prepare with great ingredients, and even easier to clean up: two things that help me call a winning recipe when I see it.
My recipe tips and preparation modifications:
Start by boiling your chicken in one pot. Chop and sauté vegetables in another pot. Open and drain all the canned items in with vegetables. Then assemble the soup. Cover and simmer for 30 minutes.
Check out the full recipe below.
Chicken Tortilla Soup
Ingredients
- 4 chicken breasts, boiled
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 can Ro-Tel
- 2 cans chicken broth
- 1 can tomato soup
- 1 can pinto beans, drained
- 1 can black beans, drained
- 1 can whole corn, drained
- 1 1/2 cups water
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons cilantro
Additions
- Cut-up tortillas (or tortilla chips
- Grated cheddar cheese
- Sour cream, optional
Directions
Sauté onion and bell pepper until tender in a large stockpot. Add chicken, Ro-Tel, broth, tomato soup, beans, corn, water, cumin, chili powder and cilantro. Mix well. Bring to boil. Cover and simmer for at least 30 minutes. Spoon over cut-up corn tortillas or chips and top with cheese and/or sour cream.
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