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Tortilla Soup
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Serves:
6
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Prep Time:
30 min
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Cook Time:
30 min
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Calories:
316
Ingredients
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1
Rotisserie chicken
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1 (15 oz) can
Fire roasted tomatoes, diced
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1 (10 oz) can
Red enchilada sauce
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1
Small onion, chopped
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1
Zucchini, chopped
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1 (4 oz) can
Green chilies
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4
Cloves garlic, minced
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4 cups
Chicken broth
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1 (14.5 oz) can
Creamed or sweet corn
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1 tsp
Cumin
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1 tsp
Chili powder
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1 tsp
Salt
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1/4 tsp
Freshly ground black pepper
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3
Bay leaves
Garnish
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4 tbsp
Cilantro, chopped
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Fresh lime juice
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Sour cream
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Cheese, shredded
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Corn chips, crushed
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Avocado
Method
- While rotisserie chicken is still warm, pick all meat of the bones. Place chicken meat in a large soup pot. Discard bones, or save if you like to make homemade stock. Place all ingredients from roasted tomatoes through bay leaves in the same pot as the chicken. Turn heat to high.
- As soon as soup begins to boil, turn to medium-low heat and continue to cook until onions as translucent and zucchini is tender. About 30 minutes.
- Serve soup with chopped cilantro, fresh lime juice, sour cream, cheese, avocado and corn chips.