Chicken Tortilla Soup
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Recipe Card
ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 white onion, diced
- 3 cloves of garlic, grated
- 1 (15 oz) can yellow corn, drained
- 1 (15 oz) can white corn, drained,rinsed
- 1 (50 oz) can black beans, drained and rinsed
- 2 (10 oz) can Tomato Love Mild Diced Tomatoes + Green Chilies
- 2 cups rotisserie chicken
- 1 Lime, juiced
- 4 cups chicken stock
- 1 (8 oz package) cream cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh cilantro, chopped
- 1 tablespoon taco seasoning
- 2 teaspoons taco seasoning
- Salt, to taste.
- Black Pepper, to taste.
- 2 tablespoons cornstarch, optional*
Method
Step 1
In a stock pot, add olive oil, garlic, and diced onion. Stir over low to medium heat until onions begin to brown, about five minutes.
Step 2
Add two cans of corn, the drained can of black beans, and the two undrained cans of Tomato Love tomatoes.
Step 3
Increase the heat to medium and add stock , chicken, lime juice, and all of the herbs and seasonings.
Step 4
After about ten minutes, once everything is heated up, add cream cheese and stir until melted.
Step 5
Cover pot and reduce heat to low. Simmer for about 20-25 minutes, stirring occasionally. Note: Add one to two teaspoons of cornstarch if you wish for a slightly thicker soup.
Step 6
Serve warm with tortilla chips, sour cream, cheese, avocado, green onions, or whatever else you think might be good! You’ve got tons of options.