I made the Tortilla Soup from Magnolia Table last weekend and it was our favorite tortilla soup we’ve had!  We will absolutely be adding this to our fall rotation.  It was fairly easy, aside from cooking and shredding the chicken.  I also tend to favor recipes that make a LOT because my boys eat a lot and I like to have leftovers so that I can cook every other night.

Shredding a rotisserie chicken would certainly save time, but they are too pricey and don’t have enough meat for my liking.  :-)  I always just line a pan, distribute my boneless, skinless chicken breasts, drizzle with olive oil, salt and pepper, and bake at 350 for 45 minutes.  I shred once slightly cooled.  Cooking the chicken is really the only reason I’m calling this a Sunday Supper rather than a School Night Supper.

Note: I did not add the jalapeno and I did add the cumin.  It was wonderfully flavorful.

If you’ve started using the cookbook, and I know a lot of you have, let me know your favorites so far!!  We are going to start making our way through the soups, in hopes that fall weather will be here soon.

Magnolia Table  (affiliate links used)

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

DIXIE DELIGHTS DELIVERED
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