Chicken Tortilla 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
  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.
Recipe by Kitchen Meets Girl at