Chicken Tortilla Soup

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.

Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

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