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Recipe for family meals :

Chicken Tortilla Soup

This recipe comes from The Rush Hour Cook - Brook Noel, the Queen of non-domesticity and incapable-cooking.

Brook Noel is the Chief Executive Officer at Champion Press, a seven year old publishing house specialising in cooking, education and lifestyle titles. Her work-to-date includes eight books covering family, parenting issues and self-help. The Rush Hour Cookseries marks her first timid footsteps into the world of cookbooks!

If you would like to find out more or purchase any of the books <click here>

The Five Rules of Rush HourRecipes

  1. All ingredients should be able to be pronounced accurately through the phonetic use of the English Language.
  2. Each ingredient can be located in the market without engaging in a full scale scavenger hunt.
  3. No list of ingredients shall be longer than the instructions.
  4. Each recipe has to be durable enough to survive me, the Queen-of-Incapable Cooking, and elicit a compliment at meal’s end.
  5. My finicky child will eat it—or some portion of it. I’ve learned not to be too picky on this one. I often break out part of the recipe and prepare it separately to her liking.

"Although this recipe has a few more ingredients than my normal recipes, it's well worth it when you taste it! Make extra and freeze for 2 - 3 months".


1 teaspoon olive oil
1 medium chopped onion
2 garlic cloves, minced
2 chicken breasts cooked and chopped (or use Louis rich™ chicken pieces)
1 cup corn
1 tablespoon hot sauce (optional)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
2 cans chicken broth
1 (14.5 oz.) diced Mexican tomatoes, undrained
1 can tomato soup
20 tortilla chips

  • Heat oil in Dutch oven over medium-high heat.
  • Add onion and garlic and sauté for 2 - 3 minutes.
  • Stir in chicken, corn, hot sauce (if desired), cumin, Worcestershire sauce, chili powder, chicken broth, tomatoes and tomato soup.
  • Simmer for 45 minutes to one hour to meld the flavors.
  • Break tortilla chips in small bite size pieces.
  • Top each bowl of soup with a generous amount of chips.

Brook Noel
The Rush Hour Cook

© Brook Noel, The Rush Hour Cook