Chicken Tortilla Soup

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!

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! 😉

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!

What’s your favorite cold-weather soup?

Chicken Tortilla Soup
 
Ingredients
  • 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
Method
  1. 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.
  2. 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.
  3. Meanwhile, mix cornmeal with a small amount of water. Pour the mixture into the soup, then allow to simmer for 30 additional minutes.
  4. 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.
  5. Optional: I sometimes squeeze in a bit of lime juice just prior to serving. Garnish as desired.

12 Comments

  1. Jamie @ Love Bakes Good Cakes

    Although Phoenix hasn’t been as cold as other parts of the nation, this soup still sounds perfect!

    Reply
  2. Cathy Pollak ~ Noble Pig

    In l0ve with this gorgeous soup! Pinned and sharing it with my readers on Facebook tomorrow….just beautiful!

    Reply
  3. Angie

    Ashley, do you think that cornstarch may work as a substitute for cornmeal? If not, can you think of anything else I may be able to substitute? I’d love to use something I have around the house if I could, instead of buying cornmeal only to use such a small amount! Thanks 🙂

    Reply
    • Ashley

      Angie, you may leave it out entirely. It does add an extra bit of flavor to the soup, but don’t buy cornmeal if this is all you’d use it for. You may want to taste and adjust your spices, though. 🙂

      Reply
  4. Marsha Gamblin

    I am looking for a recipe for a swirled raspberry chees cake your help would be greatly appreciated

    Reply
  5. Danielle Kidd

    Tried this recipe tonight and both the Sweets and I LOVED it! A definite addition to our family “cookbook”. 🙂 Thank you!

    Reply
  6. Patricia Bryant

    This is the best tortilla soup ever. Don’t forget to put tortilla strips on the top for garnishing

    Reply

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  1. Tortilla Soup Jamie - Food Recipe - […] Chicken tortilla soup – kitchen meets girl […]
  2. 11 Quick and Easy Dinner Recipes Using Rotisserie Chicken – Healthy Recipes - […] via Kitchen Meets Girl […]

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