Easy Chicken Tortilla Soup
Using rotisserie chicken is a huge time saver when making this Easy Chicken Tortilla Soup.
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The flavor profile is built using a mix of pantry items and fresh vegetables.
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From the pantry: black beans, fire-roasted diced tomatoes, hominy, and chicken stock (if not using homemade).
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Add 1 cup diced red bell pepper, 1 cup diced red onion, and two diced jalapeños to a Dutch oven with preheated olive oil. Sauté about 7 minutes.
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Add 4 cloves minced garlic, and sauté 3 more minutes.
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Add the diced tomatoes (with their juices) and the seasonings. Sauté about 3 more minutes.
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Add 6 cups chicken broth...
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...2 1/2 cups shredded chicken...
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...1 can black beans...
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...and 1 can hominy (or corn if you prefer). Make sure to rinse and drain the beans and hominy before adding. Simmer about 25 minutes.
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While the soup is simmering, prepare the tortilla strips. Stack 4 corn tortillas, and slice into strips.
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Place on a prepared baking sheet, then spray lightly with olive oil. Sprinkle on a little salt.
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Bake in a preheated 350 F oven for about 7-8 minutes, then remove to a plate until ready to serve.
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Ladle the soup into bowls, and add your favorite toppings. I like to use tortilla strips, fresh cilantro, and Manchego cheese.
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What you'll need
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Dutch Oven
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Garlic Press
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1 teaspoon
Himalayan Pink Salt
1 teaspoon
Oregano
1 teaspoon
Cumin
1/2 teaspoon
Black Pepper
1/2 teaspoon
Smoked Paprika
Healthy-ish recipes the whole family will love.
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