Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is a zesty, comforting bowl of tender shredded chicken and vegetables simmered in a rich broth and topped with crunchy tortillas, cheese and a fresh squeeze of lime juice.
Equipment
- Large Stock Pot
Ingredients
- 1 Tbs Butter
- 2 Tbs Olive Oil
- 1 Small Green Bell Pepper, diced small
- 1 Small Red Bell Pepper, diced small
- 1 Large Onion, diced
- 2 Tbs Tomato Paste
- 15 Oz Can Corn, drained
- 15 Oz Can Black Beans, rinsed and drained
- 1 Rotisserie Chicken, shredded
- 5 Cups Chicken Broth
- 14.5 Oz Can Diced Tomatoes
- ½ Cup Sour Cream
- 8 Oz Cream Cheese, cubed and room temperatures
- 1 Oz Taco Seasoning Packet
- Salt and Pepper to taste
- 1 teaspoon Cayanne Pepper
- 1 teaspoon Chili Powder
Optional Toppings
- Sour Cream
- Cheddar Cheese, hand shredded
- Lime Juice
Instructions
- FHeat the butter and oil in a large pot then add the diced bell peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.
- 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.
- Stir in the sour cream, softened cream cheese and taco seasoning. Simmer for about 10 minutes.
- Finally, transfer the soup into individually portioned out bowls and top with fresh lime juice, crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!