The temperatures plummeted in Raleigh over the weekend, and with our new puppy Winnie, we were looking for a fast, healthy (and comforting!) recipe. Enter chicken tortilla soup. This recipe is DELISH, and it comes together in 30 minutes. Full of rotisserie chicken, corn, beans ... and topped with avocado and tortilla strips ... it's crunchy, hearty and addictive. And in our opinion, it tastes as good -- if not better -- than restaurant versions. Because not everyone enjoys spice, we added a dash of cayenne pepper and chili powder; but if you like the heat, we'd recommend the full amounts. Hope you enjoy it as much as our family does!
xo,
Natalie & Ashley
Ingredients
2 tbs olive oil
1 sweet Vidalia or yellow onion, diced
1 can of diced chilis
4 to 5 garlic cloves, minced
32 ounces of chicken stock
2 (14.5 ounce) cans diced tomatoes and juice
1 (15 ounce) can black beans, drained and rinsed
2 cups shredded rotisserie chicken
1 (15 ounce) can fire-roasted corn, drained
1 tbs lime juice
1 tbs chili powder
2 tsp cumin
4 chicken bouillon cubes
2 tsp salt (to taste)
1 tsp black pepper
1 tsp paprika
1/4 tsp cayenne pepper (optional and to taste) 1/3 cup fresh cilantro leaves, finely minced
diced avocado for topping
shredded cheese for topping
sour cream for topping
crushed tortilla chips
Directions
Heat the oil in a large pot. Add the onion, green chiles and saute for about 5 minutes or until softened. Stir occasionally.
Add the garlic and saute for 1 to 2 minutes. Stir occasionally.
Add the chicken broth, tomatoes with juice, black beans, corn, chicken, lime juice and spices. Bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
Add the cilantro and boil 1 minute.
Taste the soup and add additional seasonings to taste.
Serve in bowls, top with tortilla chips to taste. Also, top with avocado, cheese and sour cream.