It’s finally getting colder, which means it’s soup season! I love soups because they’re easy to make, easy to experiment with, and the leftovers still taste amazing. One of my favorite soup recipes is chicken tortilla soup. My version was originally based on two different recipes, but in the three years I’ve been making it, it’s evolved into a delicious chicken tortilla and black bean soup hybrid.
I typically make everything from scratch for my soups, roasting a chicken and making broth from the giblets. I’ve provided a shorter version here that uses premade broth and chicken breasts. However, if you’d like to try making it from scratch, I’ve included recipes for the roasted chicken and the broth at the bottom, so skip down and follow those first. Continue reading