chicken tortilla soup

15 Pinches
Houston, TX
Updated on Mar 14, 2015

this recipe can be adapted so many different ways to please whoever in your family! Don't add the meat and make it vegetarian.. Leave out the cheese and sour cream and its dairy free.

prep time 15 Min
cook time 45 Min
method Stove Top
yield 6-8

Ingredients

  • 1 - onion, diced
  • 3 cloves garlic, grated or chopped small
  • 3 tablespoons olive oil (for sautéing)
  • 1/2 pound bacon, chopped
  • 2 boxes low sodium chicken broth
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon pensey's mural of flavor (or just oregano)
  • 2 - lemons, squeezed.
  • 1/2 - lemon, zested
  • 1 can corn, drained
  • 2 cans pinto beans, drained
  • 1 - rotisserie chicken, deboned, chopped or shredded
  • 1 bunch cilantro, roughly chopped
  • - sour cream (for garnish)
  • - tortilla chips (for garnish)
  • - lemon wedges (for garnish)
  • - avocado (for garnish)
  • - shredded cheese (for garnish)
  • - hot sauce (for garnish)

How To Make chicken tortilla soup

  • Step 1
    Sauté onion and bacon in Dutch oven until cooked well. Add garlic and cook until fragrant.
  • Step 2
    Once onion is all cooked, add broth and bring to a boil.
  • Step 3
    Add corn, beans, shredded chicken, and seasonings.
  • Step 4
    Let simmer and season with salt and pepper as needed. Add cilantro, lemon juice and zest.. Bring to a simmer and cook for 30 minutes to let flavored meld.
  • Step 5
    When ready to serve, garnish with whatever you prefer, we like avocado, cheese, extra cilantro and lemon juice, some hot sauce, and lots of sour cream and crushed up corn tortilla chips.
  • Step 6
    Even better heated up the next day!

Discover More

Culture: Mexican
Category: Chicken Soups
Category: Bean Soups
Keyword: #easy
Keyword: #cilantro
Keyword: #flavorful
Keyword: #chicken
Keyword: #soup
Keyword: #mexican
Ingredient: Chicken
Method: Stove Top

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