It's getting kinda chilly, which means it's a good time for soup! This hearty chicken tortilla soup is very easy to make using a bunch of canned ingredients and a rotisserie chicken, so it makes for a simple, any time meal. Also, this makes a lot - like half a stock potful - so you can freeze it and have some later, or just eat for a week, hehe.
Chicken Tortilla Soup
1 tbsp canola oil
1 small onion, diced
1 clove garlic, minced
1 can black beans
1 can corn
1 jar salsa OR 1 can diced onions with jalapeno
1 box reduced sodium chicken stock
water, if you want it more liquidy (fill half of the stock box, shake, then dump into the pot)
1 rotisserie chicken, without skin, and shredded
1 1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne pepper
freshly ground black pepper
shredded mexican cheese
Heat oil in a stock pot over medium high heat. Add onion and cook for 2-3 minutes until softened. Add garlic and sautee another minute. Add the black beans, corn, salsa, stock and water and chicken. Turn up the heat and bring to a boil. Add spices. Drop down to a simmer and cook, stirring occasionally, for 20-30 minutes.
When serving, sprinkle with some cheese (which I didn't here, but it's much better if you do) and crushed tortilla chips.
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