Chicken Tortilla Soup
A comforting and quick chicken tortilla soup made with rotisserie chicken and a blend of spices, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tbsp olive oil For sautéing
- 1 small yellow onion, diced
- 2 cloves garlic, minced Cook just until fragrant
- 1 tsp ground cumin
- 1 tsp chili powder Adjust for more heat
- 1/2 tsp smoked paprika
Soup Components
- 1 can diced tomatoes with green chilies, (10 oz)
- 1 can fire-roasted diced tomatoes, (14 oz)
- 1 can black beans, drained and rinsed, (14 oz)
- 1 cup frozen or canned corn Can substitute with diced bell peppers
- 4 cups low-sodium chicken broth Use low-sodium for better control over salt
- 2 cups shredded rotisserie chicken Saves time on cooking
- 1 each juice of lime Adds brightness to the soup
- to taste Salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for a few minutes until softened and translucent.
- Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for about a minute.
Cooking
- Stir in the diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle simmer.
- Add the shredded rotisserie chicken and heat through for several minutes.
- Finish by drizzling in lime juice and seasoning with salt and pepper to taste.
- Let the soup simmer for a couple more minutes before serving.
Serving
- Ladle the soup into bowls and garnish with tortilla chips, fresh cilantro, or sour cream as desired.
Notes
Let the soup rest before serving for the flavors to develop. Store leftovers in the fridge for 3-4 days or freeze for up to three months.