Easy Chicken Tortilla Soup
Delicious rich chicken based soup seasoned with Mexican spices and topped with fresh veggies, cheeses and homemade crispy tortilla strips.
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Equipment
- Large pot or crockpot
Ingredients
- 1 32 oz Chicken Broth
- 1/8 cup Dehydrated Onions 1/2 cup of fresh, sautéed is great too!
- 3 Cups Rotisserie Chicken Or 7-8 frozen chicken tenderloins (I love Kirkland brand from Costco!)
- 1 1/2 Cups Frozen corn
- 1 14oz Black Beans Drained
- 1 Tablespoon Chili powder
- 2 teaspoons ground cumin
- 1 14.5 oz Petite diced tomatoes Use fire roasted if you want the soup to be spicy!
- 1 4oz can diced green chiles
- 3 cloves garlic
- Salt to taste
Optional Toppings
- Sour cream
- Fresh chopped cilantro
- Radishes
- Purple or Green cabbage
- Queso Fresco, pepper jack or cheddar cheese
- Diced Avocado
- Homemade Crispy Tortilla strips *For this you will need mini white corn tortillas, oil and sea salt
Instructions
- This soup can be made in a pot on the stovetop or in the crockpot.
Stovetop directions:
- I like to blend petite diced tomatoes and chilis for a smooth liquid and add to chicken broth. This is not required but our family loves the flavor and texture of the broth when they are liquified. Add spices, garlic, salt, corn and shredded chicken. Simmer until chicken is warmed through. Remove chicken, dice or shred and add back into the pot. Add beans and simmer an additional 10 minutes. Top with fresh cilantro, veggies like radishes, cabbage, avocado or grilled corn. Then add cheese, cilantro and homemade crispy tortilla strips and a side of limes. (Instructions below).
Crockpot Directions:
- Add all ingredients (no toppings) EXCEPT black beans and allow soup to simmer on low for 4-5 hours. Shred chicken if using frozen, and add beans in the last 20 minutes before serving. Top with fresh veggies, cheese and crispy tortilla strips.
Homemade Crispy Tortilla Strips
- Use 8 mini white corn tortillas. Slice them into strips and lightly drizzle with oil, then sprinkle with sea salt. Bake at 400° on a sheet lined in parchment (or nonstick spray) until golden and crispy to your liking. (should take between 10-15 minutes)