Description
Indulge in comforting Chicken Tortilla Soup that warms your heart and delights your taste buds on chilly evenings.
Ingredients
Scale
- 4 cups shredded rotisserie chicken
- 1 medium onion
- 1 each bell pepper
- 1 can Ro-Tel tomatoes
- 4 cups chicken broth
- 1 can tomato soup
- 1 can beans (black or pinto)
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro
- 2 cups tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
Instructions
- In a large stockpot, bring water or broth to a boil. Add the chicken and cook until fully cooked, about 15 minutes. Remove and shred the chicken into bite-sized pieces.
- In another pot, heat a splash of oil over medium heat. Add the chopped onion and bell pepper, sautéing until tender and fragrant, about 5-7 minutes.
- Combine the shredded chicken, sautéed vegetables, Ro-Tel tomatoes, chicken broth, tomato soup, beans, corn, cumin, chili powder, and cilantro into the pot. Stir well.
- Bring the mixture to a boil, then cover and reduce heat to low. Allow it to simmer for about 30 minutes.
- Serve the soup hot over cut-up corn tortillas or chips. Top with cheese and sour cream.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg