Description
A delicious and hearty chicken tortilla soup with a blend of flavors and textures.
Ingredients
Scale
- 1 tablespoon avocado oil
- ⅓ cup diced yellow onion
- 2 tablespoons tomato paste
- 6 cups chicken broth (add more to your desired consistency)
- 2 cups cooked shredded chicken
- 10 ounce Rotel Original
- 15 ounce diced fire-roasted tomatoes (slightly pureed, chopped, or leave diced)
- 2 teaspoons garlic powder
- ½ teaspoon cumin
- 1 ounce taco seasoning (or 2 teaspoons chili powder)
- 2 dashes hot sauce (optional – to taste)
- 15 ounces black beans (drained and rinsed)
- 12 ounces fire-roasted corn (frozen)
- 1 lime (juiced)
- ⅓ cup chopped cilantro leaves (to taste or use as a garnish)
- Mexican blend shredded cheese
- cilantro
- avocado
- slice jalapenos
- tortilla strips
- sour cream
Instructions
- In a Dutch oven, over medium-high heat, add 1 tablespoon avocado oil and diced onion. Sauté until translucent. During the last minute of cooking time, add tomato paste stirring to cook.
- To the pot, add chicken broth, shredded chicken, diced tomatoes, Rotel, garlic powder, cumin, taco seasoning, and hot sauce (if using). Stir to combine.
- Then add in black beans, fire-roasted corn, lime juice, and cilantro. Stir to combine.
- Bring to a boil, reduce to medium-low heat, and simmer for 30 minutes. If not serving right away, reduce the heat to low until ready to serve.
- If desired, serve over a scoop of rice and garnish with shredded cheese, diced avocado, sour cream, cilantro, tortilla strips, and jalapeño slices.
Notes
- This soup can be made ahead of time and frozen for later use.
- Adjust the spice level by adding more or less hot sauce or chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg