Easy Chicken Tortilla Soup recipe – bursting with flavor and always sure to satisfy! Made with tender rotisserie chicken, hearty black beans, nutritious vegetables, and a bright and savory, well seasoned broth. A recipe most definitely worthy for a space in the recipe box!
Chicken Tortilla Soup
Ingredients
- 1 1/2 Tbsp olive oil
- 1 1/4 cups finely chopped yellow onion (1 small)
- 1 medium jalapeno*, seeded and minced (1/4 cup)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 (32 oz) carton Swanson Chicken Broth
- 1 (15 oz can) tomato sauce
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 1/2 cups frozen corn
- 3 cups shredded rotisserie chicken (I use breast and thigh meat)
- 1 (14.5 oz) can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1 Tbsp fresh lime juice
- Salt and freshly ground black pepper
Toppings
- 4 oz. corn tortilla strips**, or tortilla chips slightly crushed
- 1 cup shredded Mexican cheese or Monterey jack cheese
- diced avocado (optional)
- sour cream (optional)
Instructions
-
Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.
-
Add garlic, chili powder and cumin and saute 1 minute.
-
Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.
-
Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.
-
Ladle into bowls top with tortilla chips, cheese and optional avocado or sour cream.
Recipe Notes
- *If you don't like heat then 1/2 cup chopped bell pepper can be substituted. If you love heat then keep the seeds and even add an extra jalapeno.
- **To make your own tortilla strips you can cut 6 corn tortillas in half and cut into strips. Then pour 1/2-inch of vegetable oil into a pot or saute pan and heat to 350 degrees. Fry half of the strips at a time until crisp, about 2 minutes, use a spicer to collect and strain then transfer to paper towels to drain and season with salt right away.
- Nutrition estimate based on about 1.5 cups soup per serving. Does not include avocado or sour cream.
