Chicken Tortilla Soup is my favorite comforting chicken soup. It's loaded with flavor and spices, the broth is part creamy and part chunky and topped with an assortment of goodies. Bonus, it can be batched ahead for any days you need a comforting lunch or dinner!
Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- 1 teaspoon Dalkin&Co Taco Seasoning
- 1 14- ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings:
- shredded cheese - colby jack / monterey jack / pepper jack your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- 2 small corn tortillas cut into thin strips
- sliced jalapeños
Instructions
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper and Dalkin&Co Taco Seasoning. Stir to combine and cook for 1-2 minutes until the spices toast.
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Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
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Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add black beans, corn and shredded chicken.
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Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
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To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.