This easy chicken tortilla soup is a hearty comfort food that’s perfect for the cold weather months.

Chicken Tortilla Soup

From the recipe collection of Tara Ippolito

This easy chicken tortilla soup is pure comfort food in a bowl.

It’s got so many incredible flavors incorporated into one delicious winter soup.

Personally, I’m a big fan of just about anything that I can put sour cream on.

I love making a big bowl of this on cold days. It’s the perfect recipe to have simmering on the stove when my family gets home from school and work.

It just warms everybody right up. Plus, we always have extras to enjoy a day or two after.

This is a super easy to make soup, too. I like to make this when I have leftover rotisserie chicken which makes it even more convenient.

A nice big bowl of warm soup that’s easy to make and the whole family loves is a major win in my kitchen.

I hope you give this one a try. I know that if you do you’ll love it as much as my family and I don’t see

Fast. Simple. Delicious.

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What chicken should I use for this chicken tortilla soup?

I like using shredded rotisserie chicken the best for this soup recipe. You just can’t beat the convenience.

But any leftover chicken you happen to have will do.

If you don’t happen to have any, a couple chicken breast seasoned with whatever you prefer would be perfectly fine to use.

Just be sure that it’s completely cooked and either cubed or shredded before adding it to the soup.

Other soup recipes

If you like easy to make, delicious soup recipes like this one, here are some others you’ll love, too.

• Lasagna Soup
• Sausage Tortellini Soup

Chicken tortilla soup ingredients

• Butter
• Olive oil
• Chopped bell peppers
• Chopped onion
• Tomato paste
• Chicken broth
• Corn
• Black beans, drained
• Diced tomatoes
• Cooked, shredded chicken
• Taco seasoning packet
• Salt, pepper, cayenne pepper, chili powder
• Sour cream
• Tortilla chips, crushed
• Optional toppings: shredded cheese and sour cream

Instructions

First, heat the butter and oil in a large pot then add the diced peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.

Now stir in the tomato paste and cook for a minute or two.

Then add in the chicken broth, corn, beans, rotisserie chicken and diced tomatoes.

Next add the sour cream and taco seasoning. Stir to combine everything and let it simmer on the stove for about 10 minutes.

Finally, transfer the soup into individually portioned out bowls and top with crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!