This easy chicken tortilla soup is packed with flavor and, even though it comes together in less than half an hour, it tastes like it simmered all day long.
It was 73 degrees on Christmas Day in here in Mississippi. As a normal human being, I was not happy about it. I know wishing for a white Christmas is unrealistic, but I don’t think sweatshirt weather is too much to ask for.
Even though we’ve had the A/C running inside for the last few days, I’ve been doing my best to pretend it feels like winter by whipping up seasonal favorites like this easy chicken tortilla soup.
I’ve been meaning to make a hearty soup like this since last winter. I browsed a few recipes, but nothing seemed quite right, so I bought some of my favorite ingredients and made the whole thing up. I’m so glad I kept track of exactly what went into this recipe because it’s definitely one to make again and again.
Easy Chicken Tortilla Soup
4 c. cooked shredded chicken (about 1 pound raw)
2 tbs olive oil
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbs homemade)
1 can cream corn
1 can whole corn kernels
2 cans black beans
2 cans Northern beans, divided
3 4 oz. cans green chiles
2 c. chicken stock
1 c. milk or heavy cream
Optional garnish for serving: sour cream, shredded cheese, avocado, crushed tortilla chips
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and cook four to five minutes, until onion is translucent. While onion is cooking, use a blender- immersion or regular– to puree one can of undrained Northern beans. Add the taco seasoning and stir until onions are coated. Add both cans of corn, both cans of black beans, all of the green chiles, and whole and pureed Northern beans, liquid and all. Mix to combine and then pour in chicken stock and cream. Give the soup a stir and then mix in shredded chicken. Allow soup to simmer for about five minutes. Squeeze in the juice of half a lime and serve hot.
This recipe is even easier to make if you store cooked, shredded chicken in the freezer.
I haven’t tried freezing this recipe, but I don’t see why that wouldn’t work.
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