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You are here: Home / dinner / Easy Chicken Tortilla Soup

Easy Chicken Tortilla Soup

December 26, 2016 by Abby

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.

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.

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.

Easy Chicken Tortilla Soup

Ingredients

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
1/2 lime
Optional garnish for serving: sour cream, shredded cheese, avocado, crushed tortilla chips

Instructions

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.

Notes

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.

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.

(this post contains affiliate links; to learn more, see my disclosure policy)

Filed Under: dinner, food, in the kitchen, recipes, supper — Tagged With: chicken, dinner, recipe, recipes, soup, supper

Comments

  1. Kelsie says

    December 26, 2016 at 3:01 pm

    I LOVE chicken tortilla soup of any kind- and this looks especially yummy!! Thanks for sharing!

    • Abby says

      December 27, 2016 at 12:22 pm

      It is yummy, and it’s SO easy! I don’t normally make recipes that just require opening a bunch of cans, but this one is an exception.

  2. Bet @ Bet On Dinner says

    January 15, 2017 at 7:31 pm

    I love how creamy and rich this looks! Can’t wait to give it a try!!

    • Abby says

      January 20, 2017 at 4:43 pm

      I think you’ll love it, Bet! Let me know what you think!

  3. Katie G. says

    March 11, 2017 at 7:54 pm

    I tried this tonight, and it was great, Abby! Yum! 🙂

    • Abby says

      March 12, 2017 at 1:21 pm

      I’m glad you liked it! It’s one of the only “open a bunch of cans” recipes I really like. I’m glad we finally got some soup weather!

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