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.

Course Soup

Cuisine Tex-Mex

Keyword BLACK BEANS, BLACKENED CORN, chicken soup, CHICKEN TORTILLA SOUP, FIRE ROASTED TOMATOES, soup, southwest soup, TORTILLA SOUP

Prep Time 20

Cook Time 30

Servings

Calories 369kcal

Author Beth Pierce

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.

Video

Nutrition