This is the soup I want when I’m sick or even when I’m not sick. My favorite local Mexican restaurant makes it so good and this is my recreation plus a few more veggies cause we’re trying to boost immune systems here with a dose of vitamins. It freezes so well too so I always have some on hand.

Tortilla Soup

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 rotisserie chicken
• 1 onion diced
• 1 tbsp mixed garlic
• 1 jalapeno diced
• 28 oz crushed tomatoes
• 4 cups chicken broth
• 1 can corn
• 1 can black beans
• 2 tbsp cumin
• 1 tbsp chili powder
• Salt & pepper

Toppings

• Tortilla strips
• Avocado
• Jalapeno
• Cilantro
• Mozzarella cheese

Method

 

1. In a large pot, sauté the onion, jalapeño, and garlic over medium heat until soft and fragrant, about 3–5 minutes.
2. Add the crushed tomatoes, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Stir to combine.
3. Bring the soup to a gentle simmer and cook for 20 minutes, allowing the flavors to meld.
4. Stir in the shredded rotisserie chicken and cook for an additional 2–3 minutes until heated through.
5. Serve hot, topped with your favorite toppings such as tortilla strips, avocado, jalapeño, cilantro, and mozzarella cheese.

Notes

I like to make this in the afternoon and let it sit all day for the flavors to really develop

SHOP

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