Soup - Chicken Tortilla Soup
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.
Ingredients
| 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 |
Directions
MAKING
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.
SERVING
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
