January 8, 2012 in Project Pastry Queen
I’ve gotten into quite a habit of choosing a savory recipe when it’s my turn to choose for Project Pastry Queen and this time is no different. It hasn’t really been soup weather around here lately but as I was flipping through The Pastry Queen this Texas Tortilla Soup jumped out at me and I knew it was the one.
I don’t love tortilla/taco/whatever soups but this one excited me because it was brothy instead of creamy. A nice, light soup sounded absolutely perfect to me! It’s a very simple soup that I threw together in no time after I got my chicken cooked (I did a whole chicken so I could knock out the meat and the stock in one go).
We really loved this! My husband stirred a ton of sour cream and cheese into his and then used it as a dip for tortilla chips which was pretty genius. It would be a fun way to change up the leftovers. If you have any, of course! Garnish as you wish – I used a really sharp cheddar instead of Monterey Jack and it was delicious melted on top.
Two years ago: Bacon Cheeseball