Chicken Tortilla Soup has become a family favorite ~ and we all like how we can customize our own bowl of soup the way that we like it! Simply add toppings that suit you- and take a shortcut with this recipe by using rotisserie chicken from your local grocery store. That shortcut makes an easy soup recipe even easier- and dinner becomes ready in minutes!

Lydia Menzies

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Ingredients

  

• 1 lb. chicken
• 1 TBSP olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 20 oz. crushed tomatoes (we like Pomi brand)
• 32 oz. chicken broth
• 14 oz. corn, drained
• 14 oz. black beans, drained and rinsed
• 1-2 TBSP lime juice
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 cup cilantro, chopped
• 1 small jalapeno, seeded, diced (optional)
• 8 6-inch corn tortillas
• 1/4 cup olive oil
• avocado, chopped for topping
• sour cream, for topping
• shredded cheese, for topping
• lime, sliced for garnish and/or topping

Instructions

 

• Use a pizza cutter to slice tortillas into thin strips.
• Heat 1/4 cup olive oil in pan and cook tortillas until crispy.
• Remove from oil and place on paper towel to absorb oil and let cool. Set aside to use as a topping for soup.
• In a Dutch oven, or large soup pot, heat 1 TBSP oil over med-high heat.
• Add onion, jalapeno, and garlic and stir/cook until softened.
• Add chicken broth, beans, tomatoes, corn, chicken, salt, chili powder, and cumin. Bring mixture to a boil and let simmer for 25-30 mins.
• Remove chicken from soup and shred the chicken using 2 forks. Return the chicken to the pot and let simmer for 5 more minutes.
• Add lime juice and cilantro. Stir to combine.
• Serve soup with your favorite toppings and tortilla strips.
• Enjoy!