Chicken Tortilla Soup

This is a one-pot recipe that can be ready in 30 minutes. It takes less effort to cook but is still very tasty, it’s definitely perfect for this fall. This Chicken tortilla soup is more special than others with the taco seasoning and pickled jalapeño brine that will help to add more flavors to the soup.

Ingredients

Yellow Corn Tortillas, dividedcut into about 1/4-inch strips

1lb

Rotisserie Chicken, shredded

4cloves

Garlic, minced

MediumYellow Onion, roughly chopped

1can(8 oz)

Whole Kernel Corn, drained

1can(15 oz)

Black Beans, drained

3Tbsp

Roughly ChoppedPickled Jalapeño Peppersplus 1 1/2 Tbsp pickled jalapeño brine

1can(14 oz)

Crushed Tomatoes

3cups

Chicken Broth

1tsp

Taco Seasoning

4Tbsp

Olive Oil

Lime, sliced

Avocado, slicedoptional

1cup

Sour Creamoptional

2Tbsp

ChoppedFresh Cilantrooptional

to taste

Jalapeño Pepper Slicesoptional

Nutrition Per Serving

Calories

860

Fat

46.9 g

Protein

39.5 g

Carbs

70.4 g

Cooking Instructions

step 1

In a large pot over medium-high heat, add Olive Oil (4 Tbsp). Once hot, fry 1/2 cup of Yellow Corn Tortillas (2) for about 5 minutes until golden brown and crispy. Use a slotted spoon to scoop out and set aside.

step 2

Scoop out the oil from the pot and leave about 1 Tbsp. Then add Garlic (4 cloves) and Yellow Onion (1). Cook for about 2 minutes or until fragrant.

step 3

Add Rotisserie Chicken (1 lb), Black Beans (1 can), Whole Kernel Corn (1 can), Crushed Tomatoes (1 can), Yellow Corn Tortillas (8), and Pickled Jalapeño Peppers (3 Tbsp). Stir until well combined and cook for 3 minutes.

step 4

Add Chicken Broth (3 cups), 1 1/2 Tbsp of jalapeño brine, and Taco Seasoning (1 tsp). Stir and simmer for 5 minutes.

step 5

Serve in a bowl with fried tortilla strips on top. Adding more optional toppings such as Sour Cream (1 cup), Avocado (1), Jalapeño Pepper Slices (to taste), and Fresh Cilantro (2 Tbsp). Give each bowl a squeeze of Lime (1) before serving.