I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.
I am in a dinnertime slump lately. It must be the late winter blahs… also I’m emptying out our freezer to clean it, so that leaves me with limited options the past few weeks.
Suffice it to say, menu planning and getting dinner on the table have just been more challenging. Soup is always an option that our family enjoys though, so I decided to try a new one this past week. Looking in my nearly bare freezer, I spied the bags of chopped tomatillos we’d harvested from the garden last year. Perfect time to use those up by creating this easy Tomatillo Tortilla Soup Recipe!
Like the name says, it was incredibly easy! I made everything in one pot, except the toppings, of course. I think it’s the perfect slightly spicy dinner recipe to end this long winter!
Easy Tomatillo Tortilla Soup Recipe
- 1 32 oz carton tomato based veggie broth (you could also do a chicken broth then add in a cup of tomato juice)
- 1/2 lb chicken breast, chopped and precooked
- 2 T olive oil
- 1/2 large onion, diced
- 1 can petite diced tomatoes
- 1 can black beans
- 2 cups chopped tomatillos
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne (if desired)
- 1-2 drops lime essential oil (if desired, or squeeze part of your lime into the soup at the end).
- For toppings:
- 3-4 Mission Foods Tortillas
- 1 lime, wedged
- 1 avocado, sliced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Saute onions in olive oil until translucent.
- Add in all remaining ingredients.
- Simmer on med-low heat for 20-30 minutes (because chicken is precooked, you really only need to thoroughly heat this through for the flavors to meld).
- While soup is simmering, prepare your tortilla strips. Use a pizza cutter to cut the tortillas in half, and then into thin strips (about 1/4" wide). Spray a cookie sheet with cooking spray, and arrange tortilla strips in a single layer. Bake at 350 degrees for about 5 minutes, turn, and continue to bake another 5 minutes. Test for crispness. Continue to bake if they don't have a nice snap. Reduce heat if getting too browned. (You could also cut into triangles for tortilla wedges).
- When soup is done, serve immediately, topped with crisped tortilla strips, a dollop of sour cream, handful of shredded cheddar cheese and if desired, a lime wedge and avocado slice!
About Mission Foods
Mission Foods ® has introduced new lines of Gluten Free Tortillas, Digestive Health Tortillas, and Carb Balance Tortillas, that maintain the classic tortilla flavor you love, while being conscious of your health and dietary needs.
Join the Mission Foods® Consumer Advocate Program, where they will have the chance to receive free packs of tortillas, $25 gift cards, and exclusive coupons!
I don’t know if you eat foods with probiotics in them, but it was so fascinating to me that Mission Foods created a tortilla with probiotics that I had to try it out! I am used to getting my probiotics either in yogurt or via supplement! Just two Digestive Health Tortillas per day provide one billion CFU of GanedenBC30® probiotic cultures, making it easy to get digestive support while enjoying your favorite meal. (Also helpful when eating foods with beans in it like this tortilla soup!). I even asked the brand if heating the tortillas affects the probiotics, and they said it did not, so cooking the tortillas is okay. These tortillas are only available on the West Coast right now.
What’s your favorite winter dinner meal? Favorite soup? How are you faring this end-of-winter!?
This is a sponsored post with Mission Foods. All opinions are my own.