Wildwood's Famous Chicken Tortilla Soup

I'm starting to think that I eat soup too often. I swear, in the last week I've probably eaten soup at least four of the seven days in the week. Too much? Perhaps, but it's fall. I call that a decent excuse. This recipe is hands down the easiest soup recipe you will ever come across. I got home from work one day last week, turned on the new Taylor Swift album (yes, I am slightly obsessed. I will be going to see her at Soldier Field next summer), and dumped the ingredients into a pot and threw it on the stove. Easy peasy.


I was going for a Andy Warhol-esque feel for the picture above. #fail


I love throwing some Monterey Jack cheese and sriracha in this soup to spice things up a little bit. Honestly, you can never go wrong with a little sriracha! In fact, I dressed up like a bottle of sriracha for Halloween and won my work's costume contest!

Let me know your thoughts if you give this recipe a try, I would love to hear from you all!

Wildwood's Famous Chicken Tortilla Soup Serves 6


4 boneless skinless chicken breasts 3 (14-ounce) cans tomatoes with green chilies 1  (14-ounce) can diced tomatoes 1 (30-ounce) can white or golden hominy 1 (16-ounce) can pinto beans 1 (15-ounce) can dark red kidney beans 1 envelope taco seasoning mix 1 envelope ranch salad dressing mix shredded Monterey Jack cheese


  1. Boil the chicken in enough water to cover in a large stockpot until cooked through. Drain the chicken, reserving 4 cups of broth. Cool the chicken slightly and shred.
  2. In a stockpot, combine the chicken, reserved broth, tomatoes with green chilies, diced tomatoes, hominy, pinto beans, kidney beans, taco seasoning and ranch salad dressing. Bring to a boil and reduce heat. Simmer for 30 minutes.
  3. Ladle into soup bowls. Serve with Monterey Jack cheese.