It’s cold. Really freaking cold. Whenever it’s cold, I want a big bowl of warm, cozy soup. What could be warmer and cozier than Chicken Tortilla soup? I love this meal so much, almost as much as I love all the toppings that go with this soup. That might be my favorite part.
This soup is easy, making the chicken and cutting veggies is the hardest part. I made it even easier because I use rotisserie chicken, shred it and throw that in. Takes off time and still delicious. Then add everything in the pot and let it stew for hours. I like to make this during Leah’s naptime, then let it sit until dinner.
Cold weather ain’t got nothing on me, bring on the soup! Okay, actually cold weather makes me stay in my house for days at a time and become a hermit. We have a pile of empty Amazon boxes in our garage that proves this.
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This soup is easy, making the chicken and cutting veggies is the hardest part. I made it even easier because I use rotisserie chicken, shred it and throw that in. Takes off time and still delicious. Then add everything in the pot and let it stew for hours.
2 whole chicken breasts, (I’ve used rotisserie chicken as well)
1 Tablespoon Olive Oil
1–1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
3 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal
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