Chicken Tortilla Soup
This easy chicken tortilla soup made with rotisserie chicken recipe is packed full of flavor. This hearty soup is full of shredded chicken, black beans, corn and other tender vegetables plus it's ready in 30 minutes and the family will love it!
Ingredients
- 2 tablespoons butter
- ¾ cup onion diced, we used yellow
- 1 medium red bell pepper diced
- 1 small jalapeño pepper seeded and minced (optional, for extra heat)
- 1 1/2 teaspoons minced garlic
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 5 cups chicken broth we prefer low sodium
- 14.5 ounces diced tomatoes canned
- 2 cups cooked rotisserie chicken shredded or diced
- 15 ounces black beans canned drained and rinsed
- 1 cup corn fresh, frozen, or canned, use whichever you prefer. Drain well if using canned corn.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 medium lime
Instructions
- Melt butter in a large pot over medium heat. Add diced onion, diced red bell pepper, and minced jalapeño pepper (if using). Cook until softened, about 3-4 minutes.
- Add minced garlic, cumin, chili powder, and smoked paprika into the pot. Cook for 1 minute to toast the spices and bring out the flavor.
- Pour in chicken broth and tomatoes with juices and stir. Add chicken, black beans, corn, salt and pepper.
- Turn the heat up to medium-high until the pot begins to boil, then reduce the heat to keep the pot simmering, usually reducing the heat to medium-low. Let the soup simmer for about 20 minutes.
- Add the lime juice. Serve and enjoy! Top with additional toppings such as tortilla strips, avocado, shredded cheese, sour cream or additional lime as desired.
Notes
The jalapeno is option, but does give this soup a little bit of heat. Make sure to remove the seeds from the jalapeno first or it can make the soup spicier then you may expect.
If you only have raw chicken, you'll need about 1 1/2 to 2 chicken breasts. Cube the raw chicken and sautee it right after softening the onions and peppers, before adding the garlic. Leave the chicken in the pot while you continue to add the other soup ingredients.
If you're concerned that this soup may be too spicy for your family, I'd start by not using the jalapeno. You can also reduce the chili powder in half and still have a pretty flavorful soup. You can also swap your favorite taco seasoning for the cumin, chili powder and smoked paprika. You'll need two teaspoons of taco seasoning in place of those three spices per batch.
Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 753mg | Potassium: 1117mg | Fiber: 10g | Sugar: 5g | Vitamin A: 853IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 4mg
Found on: onmykidsplate.com/chicken-tortilla-soup/