Chicken Tortilla Soup
Chicken Tortilla Soup is made with rotisserie chicken, lots of vegetables, and topped with baked seasoned tortilla strips, sour cream, cheese, and cilantro.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: American
Keyword: Chicken Tortilla Soup
Servings: 8 people
Calories: 204kcal
Author: Amanda Rettke--iamhomesteader.com
Tortillas
- 1 package (12 ounces) corn tortillas, cut into ¼-inch strips
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced (approximately 1 cup)
- 1 medium jalapeño pepper, seeded and diced (approximately ¼ cup)
- 1 teaspoon garlic, minced
- 2-3 cups rotisserie chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 2 cans (14.5 ounces each) fire-roasted tomatoes, diced
- 1 can (4 ounces) chopped green chile peppers
- 3 cups (720 g) chicken broth
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
Toppings
- ½ cup sour cream, divided
- ½ cup Monterrey Jack cheese, shredded, divided
- 2 tablespoons cilantro, chopped, divided
Tortillas
Preheat the oven to 375°F and line a large baking sheet with parchment paper.
In a medium bowl, combine lime juice, oil, salt, cumin, and chili powder.
Add the tortilla strips into the mixture and toss to coat.
Spread the seasoned tortilla strips out onto the lined baking sheet in an even layer.
Bake 15-18 minutes, flipping halfway through, until crispy. While the strips are baking, make the soup.
Soup
To a large Dutch oven over medium heat, add oil. When hot, add onion and jalapeno and cook until softened (about 5 minutes).
Add garlic and cook one more minute.
Add chicken, black beans, corn, tomatoes, chilis, chicken broth, lime juice, cumin, chili powder, and salt.
Reduce heat to low and cover. Simmer for 10 minutes, or until the soup is warm.
Spoon soup into individual serving bowls, and top with tortilla strips, sour cream, cheese, and cilantro.
Serving: 1bowl | Calories: 204kcal