There’s no denying that this time of year gets quite hectic with all the holiday shopping, prepping and baking we need to get done. That’s when I make my go-to Chicken Tortilla Soup! It comes together so easily and I can keep the ingredients on-hand in my pantry and fridge. Just sauté an onion and red bell pepper with some seasonings, add the remaining (mostly) canned ingredients, garnish with the fried tortilla strips, sour cream and cilantro. Serve with Cheesy Jalapeno Cornbread and a tossed salad and there you have it! A nutritious and delicious dinner in a flash! And if you’re lucky enough to have some of Chris’ fabulously delicious homemade salsa in your fridge to stir in like I did……added bonus!
- 2 Tbs. olive oil, divided
- 2 taco size (6-inch) flour tortillas, cut in 1/4-inch wide strips
- 1 onion, chopped, 1 cup
- 1 red bell pepper, chopped, 1 cup
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 3 cups chicken broth*
- 1 cup salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, preferably with zesty jalapenos
- 1 can (8.5 ounces) corn kernels, drained
- 1 can (4.5 ounces) diced green chilies
- 1 cup shredded cooked chicken
- 1/4 cup sour cream
- 2 Tbs. chopped cilantro
Heat 1 Tbs. oil in medium saucepot over medium-high heat. Saute tortilla strips until lightly browned. Drain on paper towels.
Heat remaining 1 Tbs. oil in same saucepot. Cook onion, red bell pepper, chili powder, cumin and kosher salt until just tender, 5-7 minutes, stirring occasionally.
Add broth, salsa, black beans, diced tomatoes with their juices, corn and green chilies. Bring to a boil. Reduce heat and simmer 10-12 minutes, stirring in chicken during last 2 minutes of cooking time.
Top with tortilla strips, sour cream and cilantro.
* I usually buy the cartons of chicken broth and just pour out the amount I need but if you prefer using canned chicken broth you can easily substitute 2 cans (14.5 ounces each) chicken broth which will give you about 31/2 cups of broth.