Chicken Tortilla Soup

  • 1 chopped onion
  • 2-3 cloves of garlic
  • Chopped red, green, or yellow bell pepper (or all three!)
  • Can Rotel (original with chilies)
  • Can diced tomatoes
  • Tablespoon of tomato paste
  • Juice from one lime
  • ~2 TBS of chopped cilantro
  • Box of chicken stock
  • 1-2 cups of diced or shredded chicken (I used a rotisserie chicken)
  • Can of black beans, drained and rinsed
  • Can of corn, drained
  • TBS chili powder
  • Tsp cumin
  • Tsp salt

If you are using a rotisserie chicken, remove the meat and set aside.  Or, you can cook 4-6 chicken breasts in a 350 degree oven for 20 minutes or until cooked through.  Shred or dice the meat and set aside.

In a bit of olive oil cook your onion and peppers until soft.  Add garlic and cook for 30 seconds or so (garlic burns easily!).  Add chili powder, cumin, salt and cooked chicken and let these cook together for a minute.  Add Rotel, diced tomatoes, drained and rinsed black beans (if you don’t drain and rinse these your soup will turn black!), drained corn, tomato paste, and chicken stock.  I added the entire box, but if you like a thicker soup go a little shy.  Bring to a boil and then reduce to a simmer.  Add the cilantro and lime juice.  Taste and add more seasoning if necessary.  This can simmer for a few hours or be eaten now!

This soup is really versatile, so if you don’t have all of these ingredients, it can still taste delicious!  Or if you have more stuff you want to throw in the pot, by all means do it!!

Garnishing the soup is part of the experience, so don’t go shy on toppings!  I added a chopped avocado (SO delicious and buttery on this!), a bit of Greek yogurt (tastes identical to sour cream), and blue corn tortilla chips (these are CLEAN and so yummy!).  You can also shred a bit of cheddar cheese on the top or add some red onion or green onion.  YUM!!