I have to admit, I’m not a huge soup fan. It’s not often that you’ll find a soup recipe here, simply because I don’t make soup much! This soup though, is one that I love. It’s easy to throw together, can be made in the crockpot, and the leftovers freeze well. If I’m having guests over in the Fall, you’ll always find this on the menu because its a crowd favorite and I can make it ahead, which means I get to enjoy my guests instead of working in the kitchen!
Chicken Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 T olive oil
1 large onion, chopped
2 medium carrots, chopped
2 T minced garlic
3 cups chicken broth
1 (14 oz) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15 oz) can ranch-style beans, undrained
1 (15oz) can black beans, rinsed and drained
1 can shoe peg white corn or 1 cup frozen corn ( I use shoe peg)
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili pepper
1/8 teaspoon paprika
2 cups cooked shredded rotisserie chicken
1/4 cup cilantro
Tortilla chips
Sliced avocado
Shredded cheddar cheese
Sour cream
Instructions
Heat the olive oil in soup pot over medium heat. Add onion, carrots, and garlic. Cook until the onion is tender. While the onion is cooking, shred the rotisserie chicken.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn, and spices. Bring to boil. Reduce heat and simmer 30 minutes. Add chicken. Cook until thoroughly heated.
Ladle in soup bowls and top with cilantro, tortilla chips, sliced avocados, sour cream, and cheese.