This soup has always been a favorite of mine and I usually try to order it when it’s offered on a menu. I am a big fan of Mexican Food and have always wanted to try to make my own Chicken Tortilla Soup .This is a super easy version using a store-bought rotisserie chicken and a packet of Taco Seasoning. Now that the weather has turned super cold it’s a perfect time for heart warming meals. I started cooking soup in the afternoon, prep was pretty quick and I let it simmer for an hour and then turned off stove while we went out. When we got home I turned on the stove and continued cooking soup. I cut up avocado, chopped up some cilantro, put sour cream and cheese into some little bowls and in less than 1/2 hour we were sitting eating this delicious and tasty soup! Joel even ate the avocado!!!! This is big!!! He loved the soup. It’s very filling.
I used crispy tortillas because that’s what I had in the house. It would be delicious with soft corn tortillas sliced up and added into the soup at the end also. I love when the crunchy chips go soft in the soup with the melted cheese– I could go on and on about this soup.
If you have the time I suggest making this soup, it is so easy with a prepared chicken or you can make your own chicken . The prep is about 15 minutes using store-bought chicken and cooking is about 1 1/2 to 2 hours for soup. I just think soup tastes better the longer it sits. I prefer making it in the early part of the day and letting it sit on the stove for a while.
This is a big soup and will probably serve 6-8 nicely. I have a container in my freezer and 4 of us ate this soup.
Look for my slow cooker version coming soon.
1 Rotisserie Chicken from your favorite supermarket
1 Tablespoon Olive Oil
1 Packet of Taco Seasoning — this is really easy , use whatever brand you like
1 cup diced onion
3 cloves garlic, peeled and minced
1 diced green pepper
1 diced yellow, red or orange pepper
1 10 oz. can Rotel brand Tomatoes and Green Chiles–just a suggestion
1 can enchilada sauce– green or red ( in Mexican Food section of your supermarket)
1 15 oz. can of whole-kernel corn
32 ounces Chicken Broth
3 Tablespoons Tomato Paste
4 cups hot water
2 cans Black Beans , drained
3 Tablespoons Cornmeal –mixed with water ( see instructions)
5 Soft Corn Tortillas (I use the small ones) cut into uniform strips or crunchy tortilla chips–use as many or as little as you like–or skip all together for a lighter version.
*optional and use whatever you like — these are just some suggestions
Grated Cheese –Monterey Jack is a good choice here or Mexican Blend Grated Cheese
Salsa or Pico De Gallo
Diced Red Onion
Diced Fresh Jalapeno
Hot Sauce like Cholula is my favorite go to sauce
I took skin off chicken and shredded most of the chicken meat.
Heat 1 Tbsp. Olive Oil in a large Pot –dutch oven is great here (Le Creuset) add onions, peppers, and minced garlic. Stir and begin cooking, then add the packet of Taco Seasonings if it’s very dry and hard to stir you can add a little more olive oil. Add in the shredded chicken and stir it all up.
Pour in Rotel, chicken stock, tomato paste, enchilada sauce, water , black beans and corn. Bring to a boil, then reduce heat to a simmer. Simmer for app. 45 minutes to an hour, uncovered.
In a little bowl mix 3 cornmeal with a small amount of water , just enough to mix it into a paste like consistency. Pour into the soup, then simmer for an additional 30 minutes at least, I cooked for another hour. I always believe the soup is best when it sits for a long time.
Check seasonings, adding more salt if you need it , I added kosher salt because I felt it needed it. Taste has to be your guide but be sure not to undersalt, you don’t want this to be bland. Turn off heat and allow to sit for about 20 minutes.
Five minutes before serving, gently stir in the tortilla strips if you’re using them.
Ladle into bowls, then top with your favorite toppings and there you go! I think the chips/tortillas make this soup along with the cilantro and avocado. Let your taste be your guide here.