Chicken Tortilla Soup

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

Servings: 7

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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

1. Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.

2. Add garlic, chili powder and cumin and saute 1 minute.

3. 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.

4. Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.

5. 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.