Chicken Tortilla Soup
The perfect recipe for cool weather and busy weeknights. This healthy chicken tortilla soup is a simple dish to make with a lot going on inside. Just look at all those amazing toppings! A slightly spicy broth, tender rotisserie chicken, creamy avocados, black beans and -- the pièce de résistance -- irresistibly crispy tortilla chips. All your favorite Mexican flavors. All in one delicious soup.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
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3
cups coarsely crushed Mission Thin & Crispy Tortilla Chips -
2
tsp vegetable oil -
½
cup chopped onion -
2
chiptole chiles in adobo sauce, chopped -
2
garlic cloves, minced -
1
cup sliced carrots -
1
cup sliced celery -
1
can (15 oz) black beans, drained, rinsed -
1
can (14.5 oz) can diced tomatoes -
6
cups chicken broth -
½
cup fresh lime juice (from 2 limes) -
2
cups shredded rotisserie chicken -
½
cup coarsely chopped cilantro leaves -
chopped avocado
-
sour cream
-
lime wedges
INSTRUCTIONS
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Step 1: Cook Veggies
In large saucepan heat oil. Add onion, chiles, garlic, carrots and celery. Cook 4 minutes or until vegetables are crisp-tender.
-
Step 2: Warm Soup Broth
Add beans, tomatoes and broth; simmer 15 minutes.
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Step 3: Stir in Ingredients
Stir in remaining ingredients.
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Step 4: Add Toppings
Top warm soup with cilantro, lime juice, sour cream, cheese, avocado, and tortilla chips, as desired.