Quick and Easy Chicken Tortilla Soup
Quick and Easy Chicken Tortilla Soup is loaded with tender chicken, beans, corn, tomatoes and Mexican spices. A flavorful one-pot dinner ready fast!
Servings: 8 People
Ingredients
- 1 tbsp Olive oil
- 1 Yellow onion
- 1 Jalapeno
- 2 tbsp Taco seasoning
- 1 tbsp All purpose seasoning
- 1 tbsp Chicken bouillon
- 2 tbsp Minced garlic
- 28 oz Crushed tomatoes (canned)
- 10 oz Ro-Tel
- 15 oz Sweet corn (canned)
- 15 oz Black beans (canned)
- 4 cups Chicken broth (lows sodium)
- 1 Rotisserie chicken
- 1 Lime - squeezed juice
- Salt and pepper for taste
- 2 Bay leaves
Instructions
- Start by heating a large pot or Dutch oven over medium heat. Add a little oil, followed by the diced onion and peppers. Add a tablespoon of taco seasoning.
- Cook until the vegetables begin to soften. Add the garlic and cook foranother minute.
- Stir in the diced tomatoes, Ro-Tel, rinsed black beans and drained corn.
- Add in chicken broth, chicken bullion and drop in the shredded chicken. Bring the soup to a boil and simmer for 30 minutes.
- Before serving, taste the soup and adjust the seasoning. Add freshly squeezed lime juice to brighten up the soup.
- Serve this Quick and Easy Chicken Tortilla soup in a bowl, topped with shredded cheese, tortilla strips, avocado, cilantro and a dollop of sour cream.
Notes
If you are worried about heat or making this soup recipe for smaller kids, replace the jalapeno with a green bell pepper.
Use low sodium or no salt broth. Adjust savoriness with spices.
For some heat, add some hot sauce into the soup.
For a creamy soup, add half a cup of heavy cream, cream cheese or Mexican cream.
