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!
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
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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