Now that it is officially fall, I thought I would share one of my all-time favorite recipes with you. The Pioneer Woman’s Tortilla Soup. Of course, I will share my own take on her recipe. I find myself making this about three times a month during the fall and winter months.
The hardest part about this recipe is chopping up the onion, garlic and bell peppers! Literally, this recipe is super easy but does not lack in the delicious department. For my schedule, this recipe works best on Sunday evenings and allows for plenty of leftovers for the next day.
Without further adieu: The Pioneer Woman’s Tortilla Soup (Kylie’s Cookshop Take)
The following are my pictures:
Here are my modifications:
- I used Rotisserie Chicken instead of cooking the chicken myself to save time. I simply seasoned the Chicken in the dutch oven.
- I skip adding beans
- I sometimes add canned corn and canned green chilies
The garnishing is really what makes this recipe incredible in my book. I garnish with lime wedges, fresh cilantro, fresh shredded Monterrey Jack Cheddar, light sour cream, avocado slices and lightly toasted tortilla strips.
I think that it is important to stress that this is your meal. Therefore, make it however you like. Add extra stuff, or don’t. The beauty of soup is that it literally came to fruition by cooks finding whatever was in their cookshop at the time and throwing it in a pot together. Do that! Be brave. The more you experiment and cook, the better and more comfortable you become.
As my best friend always says, this recipe is simply “amazeballs!” Extra credit points for anyone who can figure out which best friend says that all the time. 🙂
What soups help you ring in the fall season?