Chicken Tortilla Soup

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Happy December, friends! I know we’re all knee deep in the hustle and bustle of the holidays, so I sincerely hope you are doing your best to relax and take care of you! It’s so important to slow down amidst the stress and be present. But easier said than done, right?? I have two little kids so I know how full life can feel….and dinner planning is just another thing to worry about. That’s why I’ve spent a lot of time testing recipes so I can have a list of tried and true meals that can be made ahead of time or made in 30 minutes or less. And guess what, I’ve got one to add to the arsenal and you’re going to love it: it’s my easy peasy Chicken Tortilla Soup!! 

One of my weeknight dinner secrets is to buy a rotisserie chicken – it’s so versatile and you can use it in a number of recipes. My Chicken Tortilla Soup checks all the boxes by using pantry staples and leftover ingredients for the perfect warm, hearty meal :)

Ingredients

Not pictured: olive oil, salt, pepper, chicken broth

How to make it

Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeno; cook for 5 minutes until softened. Add the chili powder and cumin, stirring well to combine and cook for a couple minutes.

Add the chicken broth, both cans of tomatoes, and corn. Bring the soup to a boil; then set heat to low, cover, and simmer for 5-7 minutes.

Finally add the chicken, cilantro, lime juice, and a few pinches of kosher salt and black pepper, to your taste. Stir to combine. 

Serve hot as is, or with your toppings of choice.

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 Tbsp olive oil
  • 1 medium sweet onion chopped
  • 3 garlic cloves minced
  • ½ small jalapeno* seeded and minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 4 cups chicken broth
  • 1 can fire roasted diced tomatoes 14.5 oz
  • 1 can crushed tomatoes 15 oz
  • 3 ½ cups shredded rotisserie chicken
  • 1 cup frozen corn
  • ½ cup cilantro chopped
  • 1 Tbsp lime juice
  • Kosher salt and black pepper to taste

Optional Toppings

  • Shredded cheese
  • Sour Cream
  • Diced avocado
  • Chopped Cilantro
  • Lime slices

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeno; cook for 5 minutes until softened. Add the chili powder and cumin, stirring well to combine and cook for a couple minutes.
  • Add the chicken broth, both cans of tomatoes, and frozen corn. Bring the soup to a boil; then set heat to low, cover, and simmer for 5-7 minutes.
  • Finally add the chicken, cilantro, lime juice, and a few pinches of kosher salt and black pepper, to your taste. Stir to combine.
  • Serve hot as is, or with your toppings of choice.

Notes

If you like a lot of spice, use the whole jalapeno. If you don’t like any spice, omit it entirely.

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