There are hundreds of tortilla soup recipes out there, I’ve tried a ton of them and finally came up with this one. It’s so easy and always hits the spot on a cold day when we’re craving comfort food that’s not too bad for you. I wasn’t really planning to share this recipe in April, but we got a couple inches of snow last week – so, here we are.
Quick, easy & comforting, this soup is a holy grail recipe for us, no matter what time of year! Let me know what you think!
Chicken Tortilla Soup
- Total Time: 1 hour
- Yield: 6 1x
Description
Quick, easy and comforting, this soup is a holy grail recipe for us! No matter what time of year.
Ingredients
2 Boneless, Skinless Chicken Breast (cooked & shredded)
1 TBS. Olive Oil
3/4 Cup Chopped Yellow Onion
1 tsp Chili Powder (Morton’s Chili Blend if you can find it)
1 Packet Taco Seasoning (we like McCormick’s)
4 – 14.5 ounce Cans Chicken Broth
1 Cup Frozen Corn
1 Can Rotél
1 Can Black Beans (Rinsed & Drained)
1 TBS Lemon Juice
Instructions
In a large pot over medium heat, heat the olive oil and add shredded chicken & chopped onion. Cook until onion is soft (about 4-5 minutes).
Add Chili Powder and Taco Seasoning and mix well until coated.
Add the Chicken Broth, Frozen Corn, Black Beans, Rotél, and lemon juice. Bring to a boil.
Reduce heat to low and let simmer for about 20-3o minutes.
Ladle into bowls and top with shredded cheese, tortilla chips, avocado, jalapeños, cilantro – any toppings you like!
Notes
We love to use rotisserie chicken when available.
Morton’s chili blend is the best, but can be hard to find outside of Texas.
- Prep Time: 15
- Cook Time: 45
- Category: Soups
- Cuisine: Mexican
Nutrition
- Calories: 227
- Sugar: 4.6
- Sodium: 1319.2
- Fat: 5.5
- Carbohydrates: 21
- Fiber: 6.6
- Protein: 24.2
Keywords: Soup, Tortilla Soup, Chicken Tortilla Soup
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