Chicken Tortilla Soup with rotisserie chicken, chopped onions and peppers, black beans and corn—lots of flavor happening in this easy and yummy soup!
We usually have a few people at our house every weekend during football season. The Georgia game is on downstairs, along with whatever other game folks want to watch. Everyone brings something to share and I usually have some chili or soup or something to add to the mix.
Last weekend I cooked a pot of this chicken tortilla soup, which was perfect for a chilly football Saturday evening. Add some chopped avocado, grated Monterey Jack cheese and crushed tortillas and you're good to go.
This recipe makes a LARGE amount of soup, probably enough for 15-20 people. We had about 13 people here Saturday night and at least 11 ate soup. Then I took some to my neighbor on Sunday and later we had a couple of people swing by for the Falcon's game and they ate soup again.
Then David and I had some for dinner. And I still have leftovers.
So, if you have a large crowd or you want to make enough soup to give away to shut-ins or friends, this recipe is perfect. Otherwise, you might want to cut it down a tad. This chicken tortilla soup recipe would also be perfect for tailgating.
I used a rotisserie chicken, but you can roast your own chicken or just use chicken breasts and either roast (best) or poach (okay.) Either way, you want to end up with about 4 cups of cooked, shredded chicken, and one whole chicken roasted usually fits that requirement perfectly.
Start by sauteing onion, green and red peppers, and jalapenos in olive oil for 6-8 minutes until starting to soften. Add garlic and saute for another minute.
Then pour in the broth, chicken, tomatoes, black beans, green chilis, corn, tomato paste, chili powder, cumin and cilantro. Add salt and some freshly grated black pepper.
Stir to mix well and bring to a boil. Once the soup is boiling, turn it down to a slow simmer and cook for 30 minutes. Tear the 6 corn tortillas into small pieces and drop into the soup and continue simmering for another 20 minutes.
Taste for seasoning and adjust accordingly.
Serve with chopped avocados, grated Monterey Jack and crumbled queso cheese, crushed tortilla chips (I like the Tostitos Lime chips) and lime slices. The lime slices are important because that little squirt of lime juice into your bowl of soup really freshens the flavor.
That's it. Simple, relatively quick and perfect for a crowd!
For your convenience, I've added 2 printables: the first is the recipe that I made, which makes a lot. The second is a half version of that recipe.
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- 6 tablespoons olive oil
- 4 cups cooked, shredded chicken
- 4 cups chopped white onion
- 1 cup chopped green pepper
- 1 cup chopped red pepper
- ⅓ cup chopped and seeded jalapenos
- 1 tablespoon chopped garlic
- 4 quarts chicken stock
- 3 cans black beans, drained and rinsed
- 2 cups frozen whole kernel corn
- 2 cans green chilis, drained
- 3 tablespoon tomato paste
- 2 tablespoon chili powder
- 3 tablespoon cumin
- 1 cup chopped fresh cilantro
- 1 tablespoon kosher salt
- 1 teaspoon freshly grated black pepper
- 6 corn tortillas
- In a large stock pot, heat olive oil over medium heat. Add onions, green peppers and red peppers and saute 6-8 minutes, until vegetables are starting to soften. Add garlic and saute for another minute. Add all other ingredients except for corn tortillas.
- Stir soup until everything is well blended and bring to a boil. Turn down to a simmer and cook for 30 minutes.
- Tear corn tortillas into small pieces and drop into the soup. Simmer for another 20 minutes. Taste for seasoning and adjust accordingly. Remove from heat.
- Serve with chopped avocado, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips and lime slices.