It’s cold and grey here in Central Illinois, so soup for dinner is a no-brainer. We absolutely love the Pioneer Woman’s recipe for chicken tortilla soup, which you can find in her cookbook The Pioneer Woman Cooks: Food from My Frontier.
Sometimes soup doesn’t feel filling, so I paired it with some corn bread muffins (love my carbs). I also made the recipe a little bit easier by using pre-cooked chicken so that I didn’t have to wait on the chicken to bake.
Perhaps the very best element of making this delicious soup for dinner is the leftovers — holla! There is nothing I love more than leftovers for lunch, in the name of simplicity. If you don’t already own one of the Pioneer Woman’s cookbooks, you need one ;)