Soup season is here
With winter in full swing, I’m declaring it soup season! And this Chicken Tortilla Soup is not only warm and satisfying, it’s incredibly easy to throw together. Perfect for these busy days!
Only 6 ingredients plus spices required
Only six ingredients are required. One is cooked chicken. Disclosure: The original recipe on allrecipes.com calls for canned chicken. My personal preference: Cooked chicken. And it’s so easy.
Leftover turkey from a holiday meal? PERFECT! Use that instead!
And, if I don’t have any leftovers I just cook up some salsa chicken in my Instant Pot and shred it before adding all the other ingredients.
Rotisserie chicken also works fabulously.
So many options.
Add together and warm it up
So the chicken is cooked and in bite-sized pieces. You also need to rinse and drain the black beans. And that’s it – preparation done! Dump the ingredients in a pot, add a little seasoning and warm it up.
Now, this can be served right away. But like most soups, the flavors develop with time so I like to keep it warm for at least an hour. A crockpot works nicely or just simmer on the stovetop.
Serve Chicken Tortilla Soup your way
I like to serve this with a dollop of sour cream and some tortilla chips. You’ll be surprised at how tempted you’ll be to scoop out the soup ingredients with a chip.
But I like to crunch it up. So I put the crushed up chips on top of my bowl of soup to provide that extra salty tortilla taste in every spoonful.
I really like the multi-grain tortilla chips with this. They seem to be a little bit more “hearty”, plus I am probably kidding myself in thinking they are a tiny bit more healthy. Please don’t burst my bubble.
A little diced avocado is a great addition as well. Like cilantro? Add some! This soup is easy to please, adapting to whatever Tex-Mex flavors you prefer.
Keep it simple or spice it up, either way it’s extremely yummy on a winter day!
Chicken Tortilla Soup
Ingredients
- 2-3 cups cooked chicken shredded
- 2 cups chicken broth
- 1 can cream of chicken soup condensed
- 1½ cups frozen corn
- 1 can black beans rinsed and drained
- 1 can diced tomatoes plain or with chilies
- 1 TB chili powder
- ¼ tsp cumin
- 1 cup water optional
Instructions
- Add all ingredients to a soup pot and heat until warm. If mixture appears too thick, add water before heating.
- Serve with tortilla chips and sour cream, diced avocado if desired.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Chicken Tortilla Soup is good all winter. But also for Cinco de Mayo! Try with a Crunch Wrap for a delicious meal!
This looks really tasty, Sula! I love how you crunch up some tortilla chips in it; I think that crunchiness probably adds a lot!
Yes, somehow I always want a little crunch in my soups.:)
This was soooo good! Still a bit cold in Aus so we’re loving our soups. Also we’re learning to bake bread so this was the perfect combo!
OMG this would be amazing with fresh baked bread!