Tis’ the season for cold winter days and a good tastin’ soup to warm up with. You can catch our family sippin’ on delicious broth and yummy soups a lot during the months of December, January, and February. Chicken tortilla soup is top on our list and is the most well liked–scratch that, LOVED soup in our family. What I love about this soup is that it’s super easy to make and the ‘heart’ of the soup can also be used in other ways. For example, if you have someone in the family that isn’t feelin’ soup for some reason, you can easily scoop out the meat and veggies and make a delicious plate of nachos or even a chicken taco or quesadilla out of it. BOOM everyone is happy!
To make, simply print this recipe below and follow these easy peasy instructions.
Enjoy, dear friends!
Chicken Tortilla Soup
Serves about four (or if you add more chicken and broth six)
Recommended to cook for 20-30 for best flavor
1 Roasted Chicken (this could be something you roast on your own or purchase at the your local grocery deli – if you roast on your own, the cook time is longer obviously)
Chopped yellow onion
1 T lime juice or fresh squeeze lime
1/2 tsp minced garlic
1/2 tsp chili powder
1/4 tsp ground cumin
2 cans low sodium chicken broth or broth prepared using from cooked chicken or chicken bullion
1 cup black bean corn salsa
1 cup frozen corn
Cut or tear apart chicken (use what you desire)
Add all above ingredients to large pot and let simmer together for 10 – 20 minutes. The longer the flavors have to come together the better.
Top your soup with crushed tortilla chips and/or shredded cheese, if desired!