As a little girl, my mother usually made soup almost every weekend in Ghana. We would usually have her soup with a fufu, a local starchy dough made from boiled plantain and cassava, and eaten by the people in Ghana. If we were sick, she would make light soup (also known as pepper soup). My all-time favorite soups were either peanut butter soup or palmnut soup which I am going to have to share one of these days.
I still make some of these soups every now and then but if you’re looking for a quick and easy soup that is rich and tasty then you should try my creamy tomato mushroom chicken soup. It is great on cold nights and also nice to have on hot days.
All you need are a few key ingredients. So without further ado, here is the recipe and video.
Prep Time Cook Time Total Time
5 mins 25 mins 30 mins
2 tbsp oil (olive oil or avocado oil)
1/4 onion, chopped
1 tbsp paprika
3 cloves garlic, minced
1 roma tomato, chopped
1-2 cups baby bella mushrooms
3-4 cups chicken broth
1 cup tomato puree
1/2 cup heavy cream
1 tbsp parsley & 1 tbsp dill
2 chicken breasts, cooked and diced (or shredded)
1 spring onion, chopped
1/2 cup cilantro
Salt and pepper to taste
Wash your vegetables and prep your ingredients.
Chop the onions, tomato, spring onion, cilantro, and cooked chicken.
Slice your mushrooms. If you buy already chopped mushrooms, this can you save a little time.
In a large pot, add the oil. When hot, add your onions, paprika and minced garlic.
Add your tomato and mushrooms. Cover and simmer for 5 minutes.
Pour your chicken broth and heavy cream. You can also use vegetarian broth and opt out of adding chicken to the soup. Blend until lightly creamy.
Add rest of ingredients. Simmer and cook for 20 minutes.
It’s been a few months since I made some chicken tortilla soup, but as the temperatures drop and the days get shorter, all I crave is tea and soup. Ginger or peppermint tea and soup! While Alex and I don’t always agree on all food choices, we do agree on soup (any soup except peanut butter soup, of course, which I love). So this was the perfect weekend to make a delicious hearty tortilla soup.
I love how wholesome and comforting it is, and how incredibly full I get on all the rich vegetables, chicken, broth and tortilla strips. It’s wonderful. Consider this my inspired version.
I hope you guys love this tortilla soup as much as I do! It is light, savory, delicious, comforting, and perfectly spiced.
If you try this recipe, let me know! Leave a comment, rate it, pin it, and don’t forget to tag a photo #louisemillen on instagram!
PREP TIME COOK TIME TOTAL TIME
15 mins 40 mins 55 mins
3 cloves of garlic, minced
4 roma large tomatoes, diced
1 medium onion, chopped
11/2 tablespoon ground cumin
11/2 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 bay leaves
3 medium corn on the cob, boiled (cut corn off the cob once cooked)
3 tablespoon coconut oil
optional: 2 chicken breast from one rotisserie-baked chicken, cubed or shredded
optional: 6-7 cups chicken stock (substitute with vegetable broth if making plain tortilla soup)
1-2 avocados, sliced
6-8 corn tortillas, sliced and fried crisp
1/4 cup fresh cilantro
optional: 1/4 lime (squeeze in soup bowl when ready to eat)
optional: queso fresco, crumbled (substitute with shredded cheese)
Heat a large pot over medium-high heat. Once hot, add oil, garlic and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sea
Add cumin and chile powder. Sauté an additional 2 minutes. Then add the tomatoes, bay leaves, chicken, chicken broth, and cayenne pepper.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 30 minutes, stirring occasionally. Add corn 5 minutes before soup is ready.
Taste broth and adjust seasoning as needed, add salt depending on saltiness of broth.
While soup simmers, fry tortillas for topping. In a small skillet, add 1/4 cup oil. Once hot, add the tortilla strips. Cook until golden brown.
To serve, top broth in two bowls (if serving for two), add desired toppings.
Soup is best when served fresh, though broth can be stored (separate from toppings) in the refrigerator for up to 3 days.