At the beginning of the week, I made a sheet-pan version of marinated chicken and vegetables for fajitas. Thinking ahead, I made a big batch so we could eat tortilla soup for dinner the next evening.
There are plenty of ways to make tortilla soup, of course. There is no one right way. But we love the tortilla soup served at our local Tex-Mex restaurant — juicy pieces of chicken, part of the soup pureed, a little heat but not too much, and slender strips of fried tortillas on top. That’s what I aimed for here.
We made a big pot of it for dinner this week and it was gone within the evening. Everyone wanted seconds, including both kids. That felt like success to me.