WHAT’S FOR DINNER?

Chicken Tortilla Soup

/5
COOK TIME
45 min
TOTAL TIME
70 min
SERVINGS
4-6 servings

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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Chicken Tortilla Soup

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.

Prep time: 25 min  |  Cook time: 45 min  |  Total: 70 min

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Ingredients

2 whole chicken breasts, (I’ve used rotisserie chicken as well)

1 Tablespoon Olive Oil

11/2 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

Instructions

  1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  2. If using rotisserie chicken, shred and place on a baking sheet. Sprinkle with a little of the spice mixture, mix all together. Set aside.
  3. Heat 1 Tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure to add enough salt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
  6. Serve up and top with shredded cheese, sour cream, tortilla strips, avocado, etc. Whatever trips your southwestern trigger. Enjoy!

Notes

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