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!
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!
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