Chicken Tortilla Soup with Homemade Tortilla Chips
Prep time
Cook time
Total time
Hearty warm soups in cold weather are my favorite meals. Chicken Tortilla Soup with Homemade Tortilla Chips is so easy to make and very fast. I use leftover rotisserie chicken to save on time. Make this recipe in less than 30-minutes for a family-favorite weeknight dinner. You can make your owntortilla chips, too, just as fast! *This is a one-pot meal if you skip the homemade tortilla chips – but they’re really easy to make with minimal clean-up, too. I use my favorite Cuisinart Classic Enameled Cast Iron 7-Quart Casserole Pot to make the soup. Enjoy this filling soup full of crunchy love.
Author: Sarah Koszyk
Recipe type: Soup
Cuisine: Latin
Serves: 6
Ingredients
1 onion
2 cloves garlic
Cooking spray or oil spray
5 cups chicken broth
1 14-oz can diced tomato
1 small can (4 oz) diced green chilies (use any level of heat you want from mild to medium to hot)
1 can reduced sodium black beans, drained
1 cup frozen corn
8 oz shredded chicken (I used leftover rotisserie chicken)
2 oz shredded cheddar cheese
2 corn tortillas
Salt to taste
Toppings (Optional):
Cilantro
Avocado
Hot sauce
Instructions
Preheat the oven to 400° bake. Chop the onion and garlic.
Add the broth, tomatoes, green chilies, black beans, corn, and shredded chicken to the soup. Add salt to taste.
Bring the soup to a boil, then reduce heat to simmer. Cook for 15 minutes to soak up the flavors.
While the soup is cooking, make the chips. Using a pizza cutter, slice the tortillas into thin strips. Place them on a tinfoil-lined baking dish (for simple clean up) and sprinkle with salt. Bake for 7-8 minutes. Remove the chips from the oven.
Spoon the soup into a bowl. Sprinkle cheese over the soup. Add tortilla chips.
Serve with chopped cilantro, sliced avocado, and hot sauce as desired. Have a great fiesta!