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5
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7
votes
Chicken Tortilla Soup
From rotisserie chicken to canned beans, tomatoes, and corn this comforting soup is lastly topped with crunchy tortilla strips to tie it all together, reminiscent of your favorite shredded chicken tacos.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner
Cuisine:
American, Mexican
Servings:
10
servings
Calories:
153
cal
Author:
Amanda Formaro
Equipment
Dutch oven
7 quart, or a stock pot
Ladle
Chef's knife
Cutting board
Ingredients
2
Tablespoons
extra virgin olive oil
2
cups
sweet onion
chopped, about 1 large onion
2
cloves
garlic
minced
1
jalapeno pepper
seeded and diced
28
ounces
diced tomatoes
1 can
19
ounces
black beans
1 can, drained and rinsed
12
ounces
whole kernel corn
1 can, drained and rinsed
1
Tablespoon
sea salt
1
Tablespoon
chili powder
1
teaspoon
ground cumin
2
limes
juiced, about 1/8 cup
4
cups
low sodium chicken stock
20
ounces
rotisserie chicken
shredded
Optional Garnishes
tortilla strips
sliced avocado
lime wedges
sliced or diced jalapeno
shredded cheese
Instructions
Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil.
Cook chopped onion for 5-7 minutes, until soft.
Add jalapeño and garlic and cook until fragrant.
Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
Add in 4 cups of low sodium chicken stock and bring to a boil, uncovered.
Once boiling, reduce to low heat and add in shredded chicken. Allow to simmer for 10-15 minutes until the chicken is warmed throughout.
Serve hot, and top with your choice of garnishes.
Notes
For a bit more kick, try using fire roasted diced tomatoes in place of regular.
Nutrition
Serving:
1
serving
|
Calories:
153
cal
|
Carbohydrates:
25
g
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
778
mg
|
Potassium:
458
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
356
IU
|
Vitamin C:
16
mg
|
Calcium:
57
mg
|
Iron:
2
mg