Chicken Tortilla Soup
This flavor packed Chicken Tortilla Soup is delicious anytime of the year. This fabulous medley comes together quickly and easily with rotisserie chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Soup
- Method: Soup
- Cuisine: Tex-Mex
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 2 ears corn shucked desilked and kernals removed
- 3 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 tablespoon of ground cumin
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 6 cups low sodium chicken broth
- 1 (14 ounce) can fire roasted tomatoes
- 1 (15 ounce) can black beans drained and rinsed
- 3 cups chopped cooked rotisserie chicken
- Salt & pepper to taste
- 1/3 cup chopped cilantro
- 1 peeled seeded diced avocado drizzled with lime juice
- Tortilla strips
- Optional: Sour cream
- Optional: Finely shredded cheddar or monterey jack cheese
Instructions
- In dutch oven or stock pot heat olive oil over medium heat. Add onion and corn; cook until the onion is slightly soft and the corn is starting to brown and caramelize. Reduce heat to low and add garlic, jalapeno, cumin, chili powder and cayenne; cook for 1 minute. Add chicken broth, tomatoes and black beans; simmer for 10 minutes. Add rotisserie chicken and salt & pepper to taste; simmer for 5 minutes. Stir in cilantro and avocado.
- Spoon in bowls and garnish with tortilla strips, sour cream and cheese.
Find it online: https://www.smalltownwoman.com/chicken-tortilla-soup/