Chicken Tortilla Soup
Chicken Tortilla Soup just screams FALL! Recipe that was adapted from the Pioneer Woman is a crowd pleaser! I took few shortcuts by using a rotisserie chicken or leftover chicken that I shred. Here’s the skinny on how you too can get a warm bowl of goodness on the table in like 30 mins!
Grab your favorite soup pot, I am a huge fan of the Dutch oven! Drizzle a little olive oil on the bottom and dice up an onion, green and/or red pepper, saute for a few mins and add finely chopped/crushed garlic to the mix. Then add tomato paste and spices, followed by 4 cups of hot water and a box of chicken bone broth, reg broth works fine, however, the bone broth gives it an extra level of yumminess. Next, add a can of ro-tel and a can of drained and rinsed black beans. Simmer on low for at least 10 mins then dissolve masa in hot water and pour in soup simmer for another 15 mins or so and turn off heat. Just before serving stir in tortilla strips. Allow to sit 5 mins before serving. Top with lime juice, avocado, salsa, cheese, sour cream, whatever you fancy!
Chicken Tortilla Soup
Ingredients
- 1-2 tbsp olive oil
- 1 onion, diced
- 1 green &/or red pepper, diced
- 2 cloves garlic, chopped fine
- 1 roterisserie chicken or leftover chicken, shredded
- 1 tsp each cumin, chili powder, garlic powder
- 1/2 tsp each onion powder, salt
- 3 tbsp tomato paste
- 1 can ro-tel
- 1 can black beans, drained & rinsed
- 4 cups hot water
- 1 32 oz chicken bone broth or chicken broth
- 3 tbsp masa or cornmeal
- 5 corn tortillas, cut in half anf then into thin strips
Instructions
- see instructions above