This Chicken Tortilla Soup is full of flavor, is easy to throw together, and is perfect for warming up on a cold night! If you like Mexican flavors, you’re going to love this soup!
Like much of the rest of the country, we’ve had crazy cold temperatures here this week. Ya’ll, I’m wearing long underwear inside my house. I’m bundled up in my office at work, typing away with my scarf knotted around my neck and my coat cinched tightly around my waist.
Obviously, warm comfort foods have been our dinners of choice this week, and since I had some leftover Mexican Shredded Chicken hanging out in the fridge, I decided to use it to make our favorite Chicken Tortilla Soup. If you don’t have any on hand, you may simply season some chicken breast with taco seasoning – or to make things even quicker, use shredded deli chicken. However, I find the flavors in the Mexican Shredded Chicken I used really adds extra depth of flavor to this soup.
Since this soup is filled with veggies, I didn’t feel too guilty topping it with some cheese, sour cream, and tortilla chips. That’s part of what makes tortilla soup so yummy! 😉
What’s your favorite cold-weather soup?
- 1 tablespoon olive oil
- 1 small onion, diced (I used red)
- 1 cup diced bell pepper (any color, or a combination)
- 4-5 cloves garlic, minced
- 2 cups Mexican Shredded Chicken
- 1 10-ounce can Rotel Tomatoes (I used the Cilantro and Lime version)
- 3 tablespoons tomato paste
- 32 ounces chicken stock
- 2 cups salsa
- 1 can (15-ounces) black beans, drained
- 1 can (15-ounces) corn, drained
- 3 tablespoons cornmeal
- To garnish: lime, tortilla chips, sour cream, shredded cheese, tomatoes, cilantro, pico de gallo
- Heat oil in a heavy-bottomed soup pot over medium-high heat. Add onion, bell pepper and garlic, and stir to combine. Cook for 1-2 minutes, then added cooked, shredded chicken.
- Pour in the Rotel, tomato paste, chicken stock, salsa, black beans, and corn. Stir to combine and allow soup to come to a boil. Reduce heat and simmer for 30 to 45 minutes, uncovered.
- Meanwhile, mix cornmeal with a small amount of water. Pour the mixture into the soup, then allow to simmer for 30 additional minutes.
- If you're using your own seasoned chicken and not the Mexican Shredded Chicken, check your seasonings as you go - you may want to add in additional chili powder, cumin, and/or salt.
- Optional: I sometimes squeeze in a bit of lime juice just prior to serving. Garnish as desired.