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Rachel Ballinger

Chicken Tortilla Soup

This chicken tortilla soup is full of all the classic southwestern flavors! Dump everything in the pot and let it simmer while you prepare the toppings and you’ve got a delicious meal to serve your family.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 onion chopped
  • 2 chicken breasts cooked and shredded*
  • 1 10 oz can Mexican Style Lime & Cilantro RoTel
  • 1 14.5 oz can petite diced tomatoes
  • 1 can black beans rinsed and drained
  • 1 can dark kidney beans rinsed and drained
  • 1 14.5 oz can can corn or 2 cups frozen corn
  • 6 cups chicken broth
  • 2 cups of water
  • 1 tablespoon garlic powder*
  • 1 tablespoon chili powder*
  • 1 tablespoon ground cumin*
  • 1 tablespoon dried cilantro*
  • Toppings:
Toppings:
  • Tortilla chips
  • Sour cream
  • Cheddar or Mexican blend cheese shredded
  • Avocados
  • Fresh cilantro
  • Lime slices

Method
 

  1. Sauté garlic cloves and onion in oil until transparent.
  2. Add all the rest of the ingredients and bring to a simmer. Simmer for 20 minutes or so to let the flavors blend.
  3. Serve in a bowl over tortilla chips and top with your favorite toppings!

Notes

  • Notes:
    You can substitute the dry spices for one packet or 1/4 cup of taco seasoning.
  • You can use rotisserie chicken instead of chicken breast.