Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (2-pound) plain rotisserie chicken
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 to 3 teaspoons chili powder, depending on spice preference
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 cups (32 ounces) low-sodium chicken broth
1 (28-ounce) can or 2 (14.5-ounce) cans fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
Topping options: crushed tortilla chips, diced avocado, shredded sharp cheddar cheese, chopped fresh cilantro, and lime wedges
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Directions: |
Directions:Shred the rotisserie chicken. Use your hands to pull away the meat from the rotisserie chicken and shred it into bite-sized pieces. You’ll have about 4 cups of shredded meat. Discard the carcass.
Sweat the onion. Heat the oil in a 5.5-quart or larger Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
Add the spices. Add the garlic, chili powder, salt, and pepper, and cook until fragrant, about 1 minute.
Add the remaining ingredients. Add the broth, tomatoes and their juices, beans, and shredded chicken. Stir to combine.
Simmer for 15 minutes. Bring to a boil then reduce the heat to maintain a simmer. Simmer gently uncovered for 15 minutes to allow for flavors to meld. Taste and season with salt and pepper as needed.
Serve with toppings. Serve in bowls topped with crushed tortilla chips, diced avocado, shredded sharp cheddar cheese, and chopped fresh cilantro, if desired.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 Min/Cook time 35 min |
Personal
Notes: |
Personal
Notes: Simple & easy..
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