It is no secret that I love soup, and this chicken tortilla soup is one of my all-time favorites. As the days start to get colder, this recipe is on constant rotation. It is savory and the jalapeño gives it the perfect little kick! The ingredients are clean, easy to come by, and this soup takes minimal effort to throw together!
Course Soup
Cuisine American
Keyword chicken tortilla soup, soup
Prep Time 20minutes
Cook Time 1hour
Servings 8servings
Calories 254kcal
Equipment
Soup pot
Ingredients
1rotisserie chicken, shredded
2zucchinis, chopped
1jalapeno, minced
1onion, chopped
4cloves of minced garlic
1tbspcooking oil (I use avocado or olive)
2cansdiced green chilies
1candiced tomatoes
2tbsptomato paste
1canblack beans, drained
1.5-2tortillas, sliced into 1-inch sized pieces
4cupschicken bone broth
1/4tspcayenne pepper (powder)
2tspsalt
1tbspchili powder
2tspcumin
1tsppepper
1tspItalian seasoning
Optional:
red or green bell pepper
1cansweet corn
1lime, juiced
shredded cheese (topping)
sour cream (topping
tortilla chips (topping)
Instructions
Sauté the zucchini, onion, jalapeño, cooking oil, and garlic over medium heat in a large soup pot, being careful not to burn the garlic.
Add the green chilies, diced tomatoes, tomato paste, and black beans.
Follow by adding all of the spices and the bone broth, stirring well.
Add the shredded chicken. Bring to a boil, reduce heat, and let it simmer for 45 minutes.
Throw in the soft tortilla strips and let the soup sit for 20 minutes.
Serve with shredded cheese, sour cream, and tortilla chips.