Soup - Chicken Tortilla Soup

C4Bimbos's picture

Apr. 24, 2014

I make this soup all the time when Im wanting something light but extremely flavorful quick for dinner or lunch. I love using rotisserie chicken because it saves so much time and it tastes better I think. This recipe will become one of your go-to recipes I promise.


Olive oil 1 Tablespoon
Onion 1 Small , chopped
Garlic 3 Clove (15 gm)
Red bell pepper 1 , chopped
Jalapeno 1 , seeds and ribs removed, diced small
Salt and pepper To Taste
Ground chili powder 1 Tablespoon
Cayenne pepper 1/2 Teaspoon
Ground cumin 2 Teaspoon
Chicken stock 48 Ounce
Corn kernels 1 Cup (16 tbs)
Tomatoes 2 , diced
Canned black bean 1 Can (10 oz) , rinsed
Cooked rotisserie chicken 4 Cup (64 tbs)
For garnish
Toasted tortilla 1/4 Cup (4 tbs)
Chopped cilantro 1/4 Cup (4 tbs)
Queso fresco cheese crumbled 1/4 Cup (4 tbs)
Lime 1 , juice extracted



In a pot over medium high heat, add in the oil, onion, garlic, red bell pepper, and jalapeño. Sauté for 5 minutes.

Season with salt, pepper, chili powder, cayenne pepper, and ground cumin. Stir and let cook for 2-3 minutes.

Add in the chicken stock, corn, tomatoes, black beans, and chicken. Simmer for 15 minutes.



Ladle the soup into a bowl, top with tortilla strips, Queso Fresco cheese, lime juice and cilantro leaves. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8