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Simple Recipes for Every Day

Tortilla Soup

a bowl of chicken tortilla soup with topped with sour cream avocado and tortilla strips and lime
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 1 rotisserie chicken, shredded (3 to 4 cups) (see Note)
  • 1 quart chicken stock
  • 1 (14.75-ounce) can creamed corn
  • 1 (14.5-ounce) can diced fire- roasted 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
  • Tortilla strips

For Serving, Optional

  • Chopped fresh cilantro
  • Fresh lime juice
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • Diced avocado

Method

1. In a large soup pot, combine the shredded chicken, chicken stock, creamed corn, the tomatoes and their juices, the 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 softened and translucent and the zucchini is tender, about 30 minutes. Season to taste and discard the bay leaves.

2. Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice, as desired.


Note: Chicken is easier to pull off the bones and shred when it’s warm. We like to purchase rotisserie chicken from the store and pick off all the meat before storing it in the refrigerator—that way it’s ready to go whenever we want to use it. Alternatively you can make 3-4 cups Shredded Chicken at home and add it to the soup.