Simple Recipes for Every Day
Chicken Tortilla Soup
- Serves: 6
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
- 1 rotisserie chicken, shredded (3 to 4 cups)
- 1 quart chicken stock
- 1 (14.75-ounce) can creamed corn
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 1 small yellow onion, chopped
- 1 medium zucchini, chopped
- 1 (4-ounce) can green chilies
- 4 large garlic cloves, minced
- 3 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For Serving (Optional)
- 1 (3.5 ounce bag) tortilla strips
- Chopped fresh cilantro
- Fresh lime juice
- Sour cream
- Shredded cheddar or pepper Jack cheese
- Diced avocado
Ingredients
- 1 rotisserie chicken, shredded (3 to 4 cups)
- 1 quart chicken stock
- 1 (14.75-ounce) can creamed corn
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 1 small yellow onion, chopped
- 1 medium zucchini, chopped
- 1 (4-ounce) can green chilies
- 4 large garlic cloves, minced
- 3 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
For Serving (Optional)
- 1 (3.5 ounce bag) tortilla strips
- Chopped fresh cilantro
- Fresh lime juice
- Sour cream
- Shredded cheddar or pepper Jack cheese
- Diced avocado
Method
In a large pot, combine the shredded chicken, chicken stock, creamed corn, diced tomatoes and their juices, enchilada sauce, onion, zucchini, chilies, garlic, bay leaves, cumin, chili powder, salt, and pepper. Place the pot over high heat and bring the soup to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent and zucchini is tender, about 30 minutes. Discard the bay leaves.
Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice, as desired.