Easy Chicken Tortilla Soup Recipe | Under 30 Minutes
Join us in the kitchen as we show you how to make a delicious and comforting chicken tortilla soup. This easy recipe is packed with flavor and can be prepared in under 30 minutes. We'll guide you through the process of prepping the ingredients, including smashing and dicing garlic, dicing onions, and chopping up a rotisserie chicken. We'll then move on to cooking the soup in a Dutch oven, seasoning it with spices like smoked paprika, ancho chili powder, and dried oregano. We'll walk you through the steps of simmering the soup, adding beans and diced fire-roasted tomatoes, and finally thickening it up using an immersion blender. Once the soup is thick and flavorful, we'll add in the chicken and corn, and give it a final taste test for seasoning. To serve, we'll garnish the soup with toppings like shredded fontina cheese, sour cream, avocado, and fried tortilla strips. This chicken tortilla soup is the perfect dish to warm you up on a cold winter day. Give it a try and let us know what you think!
Ingredients:
- Beans (black and kidney)
- Corn
- Chipotle peppers in adobo
- Fire roasted tomatoes
- Red onion
- Garlic
- Corn tortillas
- Rotisserie chicken
- Vegetable oil
- Better than Bouillon chicken base (low sodium)
- Smoked paprika
- Ancho chili powder
- Dried oregano
- Cumin
- Sazón Goya (one pack)
- All-purpose seasoning
- Chicken broth
- Salt and pepper (to taste)
- Shredded fontina cheese (for topping)
- Sour cream (for topping)
- Avocado (diced, for topping)
- Cilantro (for garnish)
Cooking steps:
- Smash and dice the garlic, and dice the red onion.
- Remove the bone, skin, and cartilage from the rotisserie chicken. Chop the chicken into bite-sized pieces.
- Warm a Dutch oven over medium heat, add vegetable oil, and sauté the diced onion.
- Add the minced garlic and cook until fragrant.
- Add Better than Bouillon chicken base, smoked paprika, ancho chili powder, dried oregano, and cumin. Toast the spices before adding chicken broth.
- Mix in black and kidney beans, diced fire-roasted tomatoes, and simmer for 15-20 minutes.
- Blend some of the beans, tomatoes, and chipotle peppers using an immersion blender to thicken the soup.
- Add the blended mixture back to the soup and simmer until the beans are tender.
- Add the chopped chicken and corn, and adjust the seasoning if needed.
- Serve the soup in bowls and garnish with shredded fontina cheese, sour cream, avocado, fried tortilla strips, and cilantro.
