Just over a week ago, Charley, our 10-year-old Shepherd mix, had an MRI that revealed a pinched nerve in his lower back due to a bulging disc. The surgeons advise surgery to alleviate the pressure on his nerves. The frightening aspect is that, without intervention, it could lead to paralysis of his hind legs and other complications. Rest and medication haven’t been effective since Charley has been on various medications for months due to hip dysplasia-related pain. His surgery is scheduled for tomorrow, and as it’s fast approaching, my anxiety is rising. We’re eager to find out if this is the right choice (who doesn’t second-guess themselves?) and, at the same time, we’re eager for him to start recovery. Please keep your fingers crossed for us—I’ll be a bundle of nerves tomorrow.
Now, to comfort myself, I’m planning to make another batch of chicken tortilla soup this week. It’s my go-to for comfort; warm and soothing. I made it around my birthday and enjoyed leftovers for four or five days. It’s simple and delightful, especially with the addition of zucchini which I add at the end to prevent it from overcooking. This soup pairs perfectly with toppings like tortilla chips, sour cream, and sharp cheddar—absolute must-haves!
Here’s how to make it. Start by chopping the veggies and canned tomatoes. I prefer canned whole plum tomatoes, so I use a 28-ounce can and chop them, reserving the juice for extra flavor.
Butter makes everything better, doesn’t it? In this soup, I use butter and olive oil to sauté the vegetables (except the zucchini) and garlic with my homemade taco seasoning in a French oven. While I’ve tried other chicken tortilla soup recipes that are quick, they lack the depth of flavor I crave. This recipe delivers; the taco seasoning enhances the soup with layers of flavor from paprika, chili powder, and cumin, complementing the chicken and vegetables.
Next, add drained and rinsed black beans, tomatoes, and chicken broth. Bring it to a boil, then let it simmer. Stir in the cooked chicken and zucchini and cook for another 5 minutes.
Once ready, serve it up with must-have toppings. I’m planning to freeze some next time, so I can satisfy my cravings anytime—even during the hot Florida summer. Try this recipe, and you’ll thank me! Soup ready in under 40 minutes—hooray!
Be sure to check out the video I made for this recipe. Looking for more ideas? Here are some recipes you might enjoy:
– Healthy Chicken Tortilla Soup from Aggie’s Kitchen
– Chicken Tortilla Soup from The Lemon Bowl
– Chicken Tortilla Soup from PW
