Chicken Tortilla Soup
Easy chicken tortilla soup with rotisserie chicken, beans, veggies, and corn tortilla strips! This soup only takes about 30 minutes to make and is freezer-friendly, too.
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion about ½ a medium onion
- 1 cup chopped bell pepper about 1 medium red, orange, or yellow bell pepper
- 1 tablespoon minced garlic about 3 large cloves
- 1 (1.25-ounce) packet fajita seasoning mix
- 1 cup frozen roasted corn kernels
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (32-ounce) low-sodium chicken stock
- 1 (15-ounce) can black beans, drained and rinsed
- 16 ounces shredded rotisserie chicken
- 6 small corn tortillas sliced into strips
- 2 tablespoons chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper. Stir and cook the veggies for five minutes or until softened.
- Add the garlic and fajita seasoning. Stir to coat the veggies in the seasoning.
- Add the corn, tomatoes, and chicken stock. Stir and bring the soup to a simmer for 5 minutes.
- Stir in the beans, chicken, and tortilla strips. Simmer the soup for 10 minutes. Add the cilantro, stir and the soup is ready to serve.
Notes
This soup is delicious as it is, but feel free to add some garnishes like diced avocado, crushed tortilla strips, or sour cream.
Leftover soup will keep in the refrigerator for several days or you can freeze it for several months.
Nutrition Estimate
Serving: 1cup | Calories: 322kcal | Carbohydrates: 37.4g | Protein: 25g | Fat: 8.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.6g | Cholesterol: 48.6mg | Sodium: 1022.4mg | Fiber: 9.7g | Sugar: 7.6g
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