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chicken tortilla soup

(1 rating)
RosemaryRidgeFarms2037 avatar
Recipe by
Elizabeth Lancaster
@RosemaryRidgeFarms2037
Lincoln, NE

It's 2021 and it's Thanksgiving week! Where did the time go? We were putting away Fall decor and decorating for Christmas early this year, I put some chicken breasts in the crock pot and forgot about them (until I smelled them) I was going to do chicken and rice for dinner BUT it was too late make rice, It's been really rainy all day, so the boys asked if we could do soup, with TWO runs to the grocery store, we finally got everything we needed to throw this soup together, and I am so glad we did, it was so good !! Next time we will double it ! Hope this finds its way to your table,Enjoy

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken tortilla soup

  • SOUP
  • 2 Tbsp
    olive oil
  • 4 clove
    minced garlic
  • 1 md
    yellow or white onion (diced)
  • 1-2
    fresh jalapeno's de-seeded (minced) 1 for lesser heat
  • 2 can
    14.5-ounce cans diced tomatoes and juice
  • 2 can
    black beans (drained and rinsed)
  • 1 1/2 c
    fresh or frozen corn
  • 4 c
    chicken broth
  • 3 c
    (cooked) shredded chicken breast ( i put mine in the crockpot)
  • salt and pepper to taste
  • 2 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 1-2 tsp
    paprika
  • 1-2 tsp
    cayenne pepper
  • OPTIONAL TOPPINGS (HIGHLY RECOMMENDED TO GARNISH)
  • 1 to 2
    lime(s) (cut into slices for squeezing per bowl)
  • sour cream
  • mexican or cheddar cheese (shredded)
  • diced avocados
  • fresh washed cilantro
  • tortilla strips
  • TORTILLA STRIPS
  • 10-12
    yellow or white corn tortillas ( i like white corn)
  • sprinkle of salt
  • olive oil ( to coat)

How To Make chicken tortilla soup

  • 1
    Preheat oven to 375* Take 10 small corn tortillas, cut into 1/4-inch wide strips, evenly drizzle with olive oil, evenly sprinkle with salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown, set aside.
  • 2
    Dutch oven or pot, add 2 tablespoons olive oil and heat over medium-high. Add onion, jalapeno, and garlic, cooked for 1-3 mins (untill golden)
  • 3
    Add tomatoes(with juice), black beans (drained and rinsed), shredded chicken, corn, chili powder, cumin, salt, pepper, paprika, (optional) cayenne pepper, and bring to a boil. Toss together with the Oil, Onion, Jalapeno and garlic. Add Chicken Broth.
  • 4
    Boil gently for about 10-15 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water. -----------------------IMPORTANT ----------------------- ( if you added water, Add more seasoning) 1 T of Chili powder,1 teaspoon of cumin, paprika and (optional) cayenne pepper. (ONLY if added more water)
  • 5
    Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  • 6
    Ladle soup into bowls, add any of the following to the top, Cilantro, cheese, sour cream, Fresh Lime Juice, Tortilla Strips Or Chips ( my kids like to dip their chips into the soup like queso ) serve immediately!! I hope your family enjoys this soup as much as my family has! Enjoy !!
  • 7
    If you are wanting to do this VIA Crock pot (haven't tested it yet as 11/21/21) Add all ingredient's into the pot and cook on Low for 5-6 hours or high for 4.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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