Soup-a-Palooza: Link Up & Chicken Tortilla Soup Recipe

Today we celebrate SOUP!!

The act of combining various ingredients in a large pot to create a nutritious, filling,  simple to make/serve food is probably as old as the history of cooking!

Soup and stews have evolved according to local ingredients and tastes.  So today, we are celebrating those ingredients and traditions with our favorite recipes!!

Kristen of Dine and Dish and I along with our sponsors would like to invite YOU to share your favorite soup, stew or chili recipes!!

In the past I’ve shared several of my family’s favorite soups and chili recipes, many made with Bush’s Beans all pair perfectly with with Westminster Crackers or served along side a slice of Pillsbury Simply Rustic French Bread.  Today I’m sharing a recipe given to me by a friend (aren’t those usually the best?!)  I fried some flour tortillas and it was the perfect meal for the extremely cold and snowy winter we’ve been having in St. Louis!

Chicken Tortilla Soup


Chicken Tortilla Soup

Yield: 6

Chicken Tortilla Soup


  • 6 (6-inch) flour tortillas, (preferably a dried out)
  • 1/4 cup vegetable oil
  • 2 cans(14.5 oz) chicken broth
  • 2 cans (14.5 oz) Rotel (Mexican Lime and Cilantro)
  • 1 can (16 oz) Bush’s BEST Refried Beans
  • 1 can (4 oz) diced Green Chilies
  • 1 cup frozen corn
  • 2 cups chicken, cooked and shredded (I used a rotisserie chicken from the store)
  • Salt & pepper to taste
  • 1 lime, cut into wedges (optional)
  • Monterrey Jack Cheese, shredded (optional)
  • Cilantro, chopped (optional)


  1. If you tortillas are fairly fresh and moist, you want them a little dried out. So, to dry them out a little, put them on a baking sheet and put them in a 200°F oven at for about 10 mins. (if your tortillas are older and more dried out, you can skip that step).
  2. Cut tortillas in half, then cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, about a handful at a time, until they light brown and crisp. Remove with tongs from oil; drain on paper towel. Sprinkle with salt (optional). Set aside.
  3. In a medium stock pot, over medium-high heat, combine tomatoes, broth, beans and chilies, bring to a boil.
  4. Add corn, reduce heat and simmer about 5 minutes.
  5. Add chicken and heat through.
  6. To serve; ladle soup into bowls. Top with cheese, tortilla strips and cilantro. Serve with lime wedges.



Head over to Dine and Dish and see what Kristen made!

What’s a PARTY with out prizes?

We have some GREAT sponsors who have been SO generous to provide some incredible goodies for the Party!!

Soupapalooza prizes
2 winners will win a Bush Beans Prize Pack

4 winners will win a Pillsbury Simply… Prize Pack

2 winners will win an Pink Mocha apron from The Hip Hostess

2 winners will win a Westminster Crackers Prize Pack

Image Map


How to Participate in Soup-a-Palooza

Tidy Mom
Grab the code here


1.  Write and post a recipe on your blog featuring a soup, stew, chili, or chowder. (can be an old post…just PLEASE be sure to link back AND follow #2 below)

2.  Include “Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers” in your blog post. (you MUST include this to be eligible for prizes)

3. Add your link to your soup post to the widget on either TidyMom or Dine and Dish (we have the same widget code, so only add it on one site) and leave a comment letting us know you linked up. *you can link up to 2 posts

4.  Don’t have a blog? no problem…..leave your recipe in the comments on this post

Extra Entries:

  • spread the word about Soup-a-palooza through social media outlets such as Facebook and Twitter (leave a comment)

Sample Tweet: Join @DineandDish & @TidyMom for #Soupapalooza  Share your recipes (and WIN) here: or Pls RT

  • Let us know if you follow any of the sponsors on twitter or Facebook and give them a shout out telling them TidyMom and Dine and Dish sent you. (leave a comment letting us know)

TheHipHostess on Twitter, The Hip Hostess on FB
Pillsbury on Twitter, Pillsbury on FB
Bushs Beans on Twitter, Bushs Beans on FB
Westminster Crackers on Twitter, Westminster Crackers on FB

Ok, ready to link up?  We will keep the linky open through Sunday February 20th. Winners will be announced the following week .  All winners with a valid entry will be selected at random using Winners will be emailed and they will have 48 hours to claim their prize.   Giveaways  available to U.S. residents only. Thanks for participating!  Happy cooking!!



I wasn’t paid by the sponsors or financially sponsored,  but I did receive some coupons and products that are provided in the giveaways from some of the sponsors.

more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. Pingback: Soup-a-palooza Homemade Chicken and Egg Dumpling Soup | Sherrismiles

  2. I linked up my Homemade Chicken and Egg Dumpling Soup!

  3. I retweeted from sherrismilez

    Join @DineandDish & @TidyMom for #Soupapalooza Share your recipes (and WIN) here: or Pls RT

  4. Pingback: Sherri

  5. Chili (there’s no other name for it, just chili)

    2 large cans Campbell’s Tomato Soup (I thinlk 16 oz.)
    Black or kidney beans (when they are uncooked, they should eqaul 4 cups)
    Chili powder
    Sausage ( a 2 pound roll, cooked)

    Combine all ingredients in large bowl, using chili powder to season as much as you like.
    Serves 18 at the least.

  6. I already follow you via email!

  7. Pingback: The Hip Hostess

  8. Pingback: Dina

  9. I linked up my chicken noodle soup.

  10. Thanks so much for hosting such a fun party! So many great recipes!!

  11. I follow The Hip Hostess on FB

  12. So inspired this week by soup-a-pooloza and our trip to the Big Easy that I had to share a second soup recipe 😉 Hope that is okay? Roberta

  13. 1 tablespoon vegetable oil
    2 large carrots, chopped
    2 stalks celery, chopped
    2 (10.75 ounce) cans Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    2 cups milk
    1 cup cubed cooked chicken
    1 cup cooked medium egg noodles
    Heat oil in 3-qt. saucepan over medium heat. Add carrots and celery and cook until tender.
    Stir soup and milk into pan. Heat to a boil.
    Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.
    4 servings

  14. like Hip Hostes on Fb (Shannons Funpage)

  15. Like The HIp Hostes on twitter (MikeAWife)

  16. follow pillsbury on fb (Shannons Funpage)

  17. follow pillsbury on twitter (MikeAWife)

  18. Follow Bush’s Beans on fb (Shannons Funpage)

  19. follow Bush’s Beans on twitter (MikeAWife)

  20. Follow Westminster Crackers on fb (Shannons Funpage)

  21. Follow Westminster Crackers on Twitter (MikeAWife)

  22. Hi – I’m REALLY late posting as I totally FORGOT about this and my computer was dead for a week! Anyway, I posted a recipe for a stew I made last week using a Frontier Soup Mix as the base of the recipe and I’d love to share it with you. Yum Yum!

    I’ve tweeted and FB’d the event. =D Tina

  23. I’m following: TheHipHostess on Twitter, The Hip Hostess on FB
    Pillsbury on Twitter, Pillsbury on FB
    Bushs Beans on Twitter, Bushs Beans on FB
    Westminster Crackers on Twitter, Westminster Crackers on FB (entered their contest for the cookbook too)

  24. I linked my beef stew recipe up!!!

  25. I tweeted… @melissa_826

  26. I linked up my chili recipe!

  27. Just tweeted #soupapalooza from @poodle_power

  28. Just followed @thehiphostess on twitter and told her you sent me

  29. Just followed @pillsbury on twitter and told her you sent me

  30. Just followed @bushsbeans on twitter and told them you sent me

  31. Just followed @westmincrackers on twitter and told her you sent me

  32. Pingback: Tidymom

  33. Pingback: Kristen

  34. I don’t have a blog, so I’m sharing my recipe here. It is my favorite from Emeril and it is a great French Onion soup. It calls for veal stock, but I subsitute beef broth/stock.

    Emeril’s French Onion Soup
    6 tablespoons butter
    8 medium size onions, sliced thinly
    4 thyme sprigs, leaves stripped
    1/2 cup sherry
    4 cups brown chicken stock
    2 cups veal stock
    Salt and freshly ground black pepper
    French bread croutons
    2 cups grated Gruyere cheese

    In a large saucepan or Dutch oven, add butter and melt over medium heat. Add the onions and lower the heat to medium low. Add the thyme leaves and cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add the sherry and cook until the sherry is almost completely evaporated and the onions are brown, about 15 minutes.

    Add the stocks and bring to a boil. Lower the heat to a simmer and simmer for 30 minutes. Season, to taste, with salt and pepper.

    Preheat the oven to 450 degrees F.

    Ladle the soup into 8 oven-proof soup bowls. Place the soup bowls on a sheet pan. Place the croutons on top of the soup, to cover. Top each bowl with 1/2 cup grated cheese. Place in the oven and cook until the cheese is golden brown and bubbly, about 10 minutes.


  35. I follow The Hip Hostess on FB.

  36. I follow Pillsbury on FB.

  37. I follow Bush’s Beans on FB.

  38. I follow Westminster crackers on FB.

  39. I shared on FB.

  40. Pingback: Soup-a-Palooza Thank You and Winners! | TidyMom

  41. Pingback: Butter Fish with Cauliflower Mushroom Leek Soup Recipe: Simple & Fast — Family Fresh Cooking

  42. Pingback: Chicken and Gnocchi Soup

  43. Pingback: Soup and Stew Favorites | She Wears Many Hats

  44. Pingback: Meghan’s Chicken Tortilla Soup

  45. Pingback: Spicy Egyptian Lentil Soup {the Khan}

  46. Pingback: Soupapalooza | Soup party | TidyMom

  47. I don’t have a blog, but here is my family’s favorite soup. It’s Korean, but very good! It’s called Kom-Tang (we call it white soup because of the milky broth).

    White Soup
    One large stock pot
    3-5 beef marrow bones (also labeled soup bones)
    4-7 pieces of garlic, minced
    Large Colander
    scallions, chopped
    Rice (we use white, sticky rice) or Noodles

    Place bones in large stockpot. Fill pot with water. Bring to a violent boil for about ten minutes. Turn off heat and dump out all the water and brown icky stuff that floats to the top. Rinse off bones in a colander and rinse out pot completely. Place bones back into pot. Fill pot with water (as much as can go in without spilling over while boiling). Bring to a gentle boil. Keep lid on. Boil for at least 8 hours.

    Soup should be milky white and will have boiled down by half. Ladle into serving bowls. Add a couple of pinches of salt (add salt to your liking, it’s a very bland soup without the salt). Add a scoop of rice. Garnish with scallions.

    You can freeze the rest of the soup and boil the bones 2 more times. Just a heads up, the soup looks like a jelly when in the fridge. Don’t be alarmed! It’s still good!

    This is a very simple soup, but we love it. I serve it when my kids are sick and can’t eat anything else.

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