Simple, easy, and hearty Chicken Tortilla Soup will become a favorite go-to dinner.
I happen to love all kinds of soups and stews and have no problem eating them year round. My husband prefers stews since they tend to be less brothy and more hearty. I don’t blame him. So I’ve come around to making my soups on the heartier side.
This recipe is really easy to throw together in half an hour. I try to take as many short cuts as I can by using rotisserie chicken. I also like to freeze cut up onions for occasions like this where it doesn’t matter whether they were fresh cut or not. When they get sauteed you will never really remember.
- 2 Tbsp olive oil
- 2 medium-large onions, cut into medium dice
- 1 large bell pepper, any color
- 4 large garlic cloves, minced
- 4 tsp chili powder
- 2 tsp dried oregano
- 2 (28 oz) cans crushed tomatoes, fire roasted diced, or Mexican style stewed, or any combination of the two
- 1 quart chicken broth
- 1 (16 oz) package frozen corn or 1 can
- 2 (4 oz) cans green chilies, chopped
- 2 (15.5 oz) cans black beans
- 4 cups shredded, cooked chicken
- ½ cup chopped fresh cilantro
- Tortilla chips, to serve
- Heat oil in large soup kettle over medium-high heat. Add onions and peppers; sauté until tender, about 4 minutes. Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
- Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
- Stir in cilantro; let stand a couple of minutes. (after cooling, the soup can be refrigerated for up to 3 days). Serve warm with tortilla chips.