My Mission: To Perfect Chicken Tortilla Soup Recipe To Rival On The Border's

So I am in LOVE with On The Border's soup. My friend and I have had weekly "Taco Tuesdays" for about 3 years now and most the time I'm ordering that. I googled, I Pinterested, I Binged, and I Yahooed but no recipe seemed to be my cup of tea, and no pictures from the creator's attempts seem to satisfy my hungry eye. So I took a few different recipes and combined them into what I was hoping was going to be the perfect intimidater.

I came close.

I have a few tweaks I'll make the next time around, but overall it came out pretty delicious. Here's what happened this time around:


The Not-Quite-On-The-Border Chicken Tortilla Soup

32 oz. Chicken Broth
3 Boneless/Skinless Chicken Breasts
24 oz. Salsa (I choose mild because I'm a wimp)
15 oz. can Diced Tomatoes (Drained)
1 Red Onion
15 oz. can Whole Kernel Corn (Drained)
1 Squash
1 Zucchini
3/4 cup uncooked Rice
Shredded Mexican Cheese
Avocado

 

Step One: Bring chicken broth to a boil over medium heat in a large pot.



 

Step Two: While waiting on broth to boil, chop your fresh veggies...I was bawling with the onions so good luck, even my SlapChop was no match to the fumes! Set aside the veggies for now. 

 

Step Three: When broth boils, add chicken breasts, lower to Medium-Low heat and let simmer until chicken cooked through.

 

Step Four: Remove cooked chicken from broth and cut into pieces...if you know how to shred have at it!

 

 

Step Five: Add salsa, tomatoes, and onions to broth and simmer for 15 minutes.

 





 

Step Six: Add corn to broth mixture and continue simmering for more 15 minutes.

 

Step Seven: Add sliced(shredded) chicken, squash, zucchini, and rice to broth mixture and simmer all ingredients for 30 minutes, or until veggies and rice are tender.

 

 

Step Eight: Serve in a adorable black zebra bowl (or your choice of dish) and sprinkle cheese on top! Unfortunately Wal-Mart was lacking any ripe avocados so I'll have to wait until my leftovers to enjoy any of that in the soup.

 

It was REALLY good, and made a TON. So I shall be having soup leftovers for a few days:) Good for the diet I suppose. Like I said I am going to tweak the recipe and I'll post whatever changes I make. I know for sure I am going to only use half the squash and half the zucchini next time. There wasn't enough broth to cover it all so it was more time consuming on the final simmer.


And I'm going to add tortilla strips. DIET BE DAMNED!