CHICKEN TORTILLA SOUP

Holy grail recipe for us! Quick, healthy and craveable!

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.  Quick, easy & comforting, this soup is a holy grail recipe for us, no matter what time of year!

Y’all let me know what you think!

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CHICKEN TORTILLA SOUP

Servings: 8

Author: Sandy Margritz - Midwest Southerner

Cooking time: 1 HourTotal time: 1 Hour

A chicken tortilla soup that comes together in 45 minutes with rotisserie chicken, Rotel, and pantry staples. Healthy and it still tastes like comfort food.

Ingredients

• 2 Boneless, Skinless Chicken Breast (cooked & shredded, we use rotisserie chicken)
• 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 Siete or 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
• Toppings - shredded cheese, tortilla chips, avocado, jalapeños, cilantro... go crazy!

Instructions

1. 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).
2. Add Chili Powder and Taco Seasoning and mix well until coated.
3. Add the Chicken Broth, Frozen Corn, Black Beans, Rotél, and lemon juice. Bring to a boil.
4. Reduce heat to low and let simmer for about 20-30 minutes.
5. Ladle into bowls and top with shredded cheese, tortilla chips, avocado, jalapeños, cilantro – any toppings you like!

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