Chicken Tortilla Soup
A comforting, flavorful Chicken Tortilla Soup filled with shredded rotisserie chicken, black beans, and fire-roasted tomatoes in a rich, spiced broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups shredded rotisserie chicken
- 1 can fire-roasted tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn, frozen or canned
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons southwest spice blend
- Salt and pepper to taste
- Tortilla chips
- Optional toppings: avocado, cilantro, lime, shredded cheese
Instructions
- Sauté the onion: In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for another minute until fragrant.
- Combine ingredients: Add the shredded chicken, fire-roasted tomatoes, black beans, corn, chicken broth, and southwest spices. Stir well to combine.
- Simmer the soup: Bring to a boil, then reduce heat to low and let it simmer for about 20 minutes.
- Season to taste: Before serving, season the soup with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve with tortilla chips and optional toppings.
Notes
Sautéing the onion and garlic properly will enhance the flavors in your soup. If you prefer a thicker soup, reduce the amount of chicken broth slightly.
Find it online: https://dishvela.com/easy-chicken-tortilla-soup/