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New Year’s Resolutions and an Easy Weeknight Soup – Chicken Tortilla

Chicken Tortilla Soup

Chicken Tortilla Soup


My resolutions

My resolutions

Unbelievable, we’re already three weeks into January & I’m failing my New Year’s resolutions already. I love the New Year. I  love resolutions. There’s just something refreshing about starting a new year with new goals. It really helps me to put my goals for the year on paper. I don’t usually achieve them all, but I’m bound to accomplish a few! This year I made it into a little art project. I saw something done similarly on minted.com, but their version documented a  trip &I  thought it would work well with my resolutions. I did mine in adobe illustrator, but Microsoft Publisher would have would just a easy….I just centered all of the text, used a different font in caps for each line, and did the header “joan’s resolutions” and the date, “2014” in an italicized font. Easy Cheesy! {See full size here: joan’s resolutions.}

The Chicken Tortilla soup I made this past week falls into the “eat healthy” category of my resolutions, plus it’s extremely easy to make and the kids love it. I use a version from Laurie David’s  The Family Dinner cookbook. When your life is full of all those activities you signed your kids up for, do as I do- feel free to make your life a little easier and  just buy a pre-roasted chicken from the grocery store.

Chicken Tortilla Soup

adapted from The Family Dinner by Laurie David & Kirstin Uhrenholdt


  • 2 T. olive oil
  • 1 large onion, sliced into wedges
  • 4 cloves garlic
  • 1 T. ground cumin
  • 2 t. chopped fresh oregano or 1 t. dried
  • 1 1/2 cups favorite tomato salsa
  • 8 cups chicken stock
  • 1 pound boneless, skinless chicken breasts
  • 1 cup corn tortillas, torn
  • ******************toppings ******************
  • shredded cheese
  • crumbled tortilla chips
  • sour cream
  • shredded cabbage
  • diced avocado
  • limes for squeezing
  • chopped up cilantro

Cooking Directions:

  1. In a large pot, saute the onion, garlic and cumin in the heated olive oil for 3 to 4 minutes.
  2. Add the oregano, salsa, stock and chicken breasts and bring to a boil. Simmer for 15 minutes and then remove the breasts.
  3. Add the tortillas to the stock mixture and cook about 5 minutes.
  4. With a handheld blender, or in a blender, blend the soup until smooth.
  5. Shred the chicken & place it and the other toppings into bowls.
  6. Serve the soup and let everyone garnish as they like.

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{ 1 comment… add one }

  • Lynn January 26, 2014, 12:02 am

    Be kinder!!?? You’re one of the kindest people I know. Check that one off your list, for sure!

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