Chicken Tortilla Soup
Cook Time
20 Minutes
Level
Medium
Yield
8
Chicken Tortilla Soup is one of those easy, hearty soups that warms you from the inside out. It’s perfect to make on a cold wintery day.You can certainly make it without chicken to get a vegetarian version (just use veggie stock instead), and you can add to or take out whatever you want.
Ingredients for Chicken Tortilla Soup :
- Olive oil
- Small onion, chopped
- 3 cloves of garlic, diced
- Red pepper flakes (use to your liking)
- Salt to taste
- 1 28 oz. can whole peeled tomatoes
- 1 carton (or 4 cups) low sodium chicken broth (or veggie)
- 1 tsp. Cumin
- Lime Juice
- 8 corn tortillas, cut into strips
- 1 Rotisserie-chicken, shredded off the bone
- 2 cans of beans of your choice
- Small container of frozen corn
- Shredded mexican blend cheese
- Sour cream
Method to prepare Chicken Tortilla Soup :
It makes for a great spicy tomato soup, or you can load it up with beans, corn, and chicken like I do for a hearty meal. Paired with some homemade bread, this is a meal you can’t go wrong with.
In a medium-sized soup pot, heat olive oil (just enough to cover the bottom). When oil is heated, add in onion and garlic, and cook until softened, about 10 minutes. Add in salt and red pepper flakes, and let it cook for 2 minutes.
Add in canned whole tomatoes.
Add chicken stock, and let come to a simmer. Simmer, uncovered, for about 15-20 minutes.
Add in cumin, lime juice, and tortilla strips.
Let simmer for about 3 minutes more.
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