Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 4 cloves Garlic, Minced; 1/2 Small White Onion, Diced; 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced; 1/2 Green Bell Pepper, Diced; 1 envelope McCormick Original Taco Seasoning (1.25 Ounces); 3 cups Shredded Rotisserie Chicken Meat; 1 can Rotel Diced Tomates With Chiles (10 Ounce Can); 2 cans (15 Oz. Size) Black Beans, Drained And Rinsed; 1 can (15 oz. size) Whole Kernel Corn, Drained And Rinsed; 3 Tablespoons Tomato Paste; 52 ounces, fluid Swanson Chicken Cooking Stock; 20 ounces, fluid Water; 10 Corn Tortillas, Sliced In Strips; 1/2 Small White Onion, Diced (for Garnish); 1 whole Avocado, Peeled, Pitted, Chopped And Divided (for Garnish); 1/2 cups Cilantro, Chopped, For Garnish; Reduced Fat Sour Cream (for Garnish); Shredded Cheese For Garnish; Fresh Squeezed Lime Juice (for Garnish)

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
4 cloves Garlic, Minced
1/2 Small White Onion, Diced
1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
1/2 Green Bell Pepper, Diced
1 envelope McCormick Original Taco Seasoning (1.25 Ounces)
3 cups Shredded Rotisserie Chicken Meat
1 can Rotel Diced Tomates With Chiles (10 Ounce Can)
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
1 can (15 oz. size) Whole Kernel Corn, Drained And Rinsed
3 Tablespoons Tomato Paste
52 ounces, fluid Swanson Chicken Cooking Stock
20 ounces, fluid Water
10 Corn Tortillas, Sliced In Strips
1/2 Small White Onion, Diced (for Garnish)
1 whole Avocado, Peeled, Pitted, Chopped And Divided (for Garnish)
1/2 cups Cilantro, Chopped, For Garnish
Reduced Fat Sour Cream (for Garnish)
Shredded Cheese For Garnish
Fresh Squeezed Lime Juice (for Garnish)

1
Start by chopping all of your veggies and mincing your garlic. While you do this, heat your olive oil in a large soup pot over medium high. Add the vegetables to the heated olive oil and saute. Once the veggies have started to soften add your garlic and taco seasoning. Mix to coat everything with the spices. Then add the shredded chicken into your pot and mix to coat it. Then add the can of Rotel, the two cans of black beans and the single can of corn. Add in the tomato paste.
2
Now add your chicken stock and using the Rotel can, add two cans worth of water. The soup will need time to thicken and for the flavors to marry well. Turn the temperature to medium and let the soup simmer for 45 minutes to an hour.
3
Prepare your garnishes to your liking while the soup is cooking. To start, slice into strips the corn tortillas and add one sliced tortilla to the bottom of each empty bowl (eventually, you will fill the bowl with soup then top with the garnishes). Chop the white onion, cilantro, avocado and lime. Shred the cheese and stir the sour cream. When the soup has reduced to your liking, put the soup into your serving bowls (about a 8-12 ounces per person). Squeeze some lime juice over the soup after you've put the garnishes on.
4
Adapted from Pioneer Woman.

1534

kcal

Calories

Fat

121

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 4 cloves Garlic, Minced, 1/2 Small White Onion, Diced, 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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