Chicken Tortilla Soup

While spending time in Indiana with my sister, her boyfriend, and our dad this past weekend, we went to a Tex-Mex style restaurant for an early dinner. It was really cold up there, so I really wanted something warm and comforting, like a nice hearty soup. I was in luck! They had an awesome chicken tortilla soup.

It wasn’t like most chicken tortilla soups I’ve had. Most of the ones I have had, have been more of a creamy based soup or have used cream of chicken soup. This one was a broth based soup. It was so light, yet it was filling at the same time. I honestly haven’t been able to stop thinking about this soup; it was that delicious. I’m so excited to get in the kitchen to make my version of Chicken Tortilla Soup!

chickentortilla

Ingredients:
2 tbsp unsalted butter
1 poblano pepper, seeded and chopped
10 oz can diced tomatoes with chiles
15 oz can black beans, drained and rinsed
2 cups shredded rotisserie chicken
3-14 oz cans reduced sodium chicken broth
1 tsp ground paprika
1 tsp chili powder
2 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
1 cup frozen corn kernels
1 avocado, chopped and tossed in lime juice
1 cup broken up tortilla chips
Extra tortilla chips for serving
Monterey-jack cheese, shredded for serving.

 

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On medium heat, melt 2 tbsp butter in a stockpot. Add in the poblano and cook for about 5 minutes.

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Add in the diced tomatoes with chiles, black beans, and chicken. Stir to combine.

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Carefully pour in the chicken broth, and add in the seasonings: Paprika, chili powder, cumin, salt, and ground black pepper.

Bring to a simmer and cook for about 20 minutes.

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Add in the corn and tortilla chips. Cook for 5 minutes.

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Add in the chopped avocado and cook for 1 minute.

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Spoon into serving bowls. Serve with tortilla chips and shredded Monterey-jack cheese.

Makes about 6 servings.
Instructions without photos:

Ingredients:
2 tbsp unsalted butter
1 poblano pepper, seeded and chopped
10 oz can diced tomatoes with chiles
15 oz can black beans, drained and rinsed
2 cups shredded rotisserie chicken
3-14 oz cans reduced sodium chicken broth
1 tsp ground paprika
1 tsp chili powder
2 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper
1 cup frozen corn kernels
1 avocado, chopped and tossed in lime juice
1 cup broken up tortilla chips
Extra tortilla chips for serving
Monterey-jack cheese, shredded for serving.

On medium heat, melt 2 tbsp butter in a stockpot. Add in the poblano and cook for about 5 minutes. Add in the diced tomatoes with chiles, black beans, and chicken. Stir to combine.

Carefully pour in the chicken broth, and add in the seasonings: Paprika, chili powder, cumin, salt, and ground black pepper. Bring to a simmer and cook for about 20 minutes.

Add in the corn and tortilla chips. Cook for 5 minutes. Add in the chopped avocado, and cook for 1 minute.

Spoon into serving bowls. Serve with tortilla chips and shredded Monterey-jack cheese.

Makes about 6 servings.

1 comment for “Chicken Tortilla Soup

  1. Jon
    March 2, 2015 at 10:21 am

    This was so good!!

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