On a chilly day, try this chicken tortilla soup made with rotisserie chicken.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 4 (14.5 ounce) cans chicken broth
- 3 cups shredded rotisserie chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- ½ cup salsa
- 5 (6 inch) corn tortillas
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, occasionally stirring, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
- You can use any meat in place of rotisserie chicken.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 1398 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I used this recipe as a starting point. In addition to the listed ingredients I added diced green chiles, a 14oz can of rotel diced tomatoes, and extra chicken. I tried it without adding any spices other than what was recommended and it lacked depth of flavor. For spices I added cumin, smoked paprika (great way to add smoky flavor), chili powder, garlic powder, salt, black pepper, and Tony Chachere’s. Pro tip: Tony Chachere’s is an amazing do it all seasoning blend that will amp up any of your cooking. I served it with avocado, tortilla chips, cheese, and sour cream.
A really nice way to use up the rest of a rotisserie chicken. I added fire roasted tomatoes and 1/4 teaspoon of Thyme and it turned out great.
It was easy and good but could have used a little more. I added salt and pepper but would add a bit of taco seasoning or cayenne pepper next time. I also used tortilla chips instead of baking tortillas, which made it even easier.
Super easy to make and hits the spot for a quick homemade lunch or dinner. I loved the cilantro in this, but the soup was a little lacking in flavor for us. I added another half cup of salsa, a couple chopped Chipotle peppers and some taco seasoning. I topped with shredded cheese. Thanks for the recipe.