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Chicken Tortilla Soup
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16 INGREDIENTS • 5 STEPS • 30MINS

Chicken Tortilla Soup

Recipe

5.0

5 ratings
This is a one-pot recipe that can be ready in 30 minutes. It takes less effort to cook but is still very tasty, it’s definitely perfect for this fall. This Chicken tortilla soup is more special than others with the taco seasoning and pickled jalapeño brine that will help to add more flavors to the soup.
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This is a one-pot recipe that can be ready in 30 minutes. It takes less effort to cook but is still very tasty, it’s definitely perfect for this fall. This Chicken tortilla soup is more special than others with the taco seasoning and pickled jalapeño brine that will help to add more flavors to the soup.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

30MINS

Total Time

$1.77

Cost Per Serving

Ingredients

Servings
4
us / metric
Yellow Corn Tortilla
10
Yellow Corn Tortillas, divided
cut into about 1/4-inch strips
Rotisserie Chicken
455 g
Rotisserie Chicken, shredded
Garlic
4 cloves
Garlic, minced
Yellow Onion
1
Medium Yellow Onion, roughly chopped
Whole Kernel Corn
1 can
(8 oz)
Whole Kernel Corn, drained
Black Beans
1 can
(15 oz)
Black Beans, drained
Pickled Jalapeño Pepper
3 Tbsp
Roughly Chopped Pickled Jalapeño Peppers
plus 1 1/2 Tbsp pickled jalapeño brine
Crushed Tomatoes
1 can
(14 oz)
Crushed Tomatoes
Chicken Broth
720 mL
Chicken Broth
Taco Seasoning
1 tsp
Taco Seasoning
Olive Oil
4 Tbsp
Olive Oil
Lime
1
Lime, sliced
Optional Topping
Avocado
1
Avocado, sliced
optional
Sour Cream
240 g
Sour Cream
optional
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
optional
Jalapeño Pepper Slices
to taste
Jalapeño Pepper Slices
optional

Nutrition Per Serving

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Calories
860
Fat
46.9 g
Protein
39.5 g
Carbs
70.4 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

Yields 4-6 servings!

Substitute Fried tortilla with tortilla chips and skip step 1.

Cooking Instructions

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step 1
In a large pot over medium-high heat, add Olive Oil (4 Tbsp). Once hot, fry 1/2 cup of Yellow Corn Tortillas (2) for about 5 minutes until golden brown and crispy. Use a slotted spoon to scoop out and set aside.
step 2
Scoop out the oil from the pot and leave about 1 Tbsp. Then add Garlic (4 cloves) and Yellow Onion (1). Cook for about 2 minutes or until fragrant.
step 3
Add Rotisserie Chicken (455 g), Black Beans (1 can), Whole Kernel Corn (1 can), Crushed Tomatoes (1 can), Yellow Corn Tortillas (8), and Pickled Jalapeño Peppers (3 Tbsp). Stir until well combined and cook for 3 minutes.
step 4
Add Chicken Broth (720 mL), 1 1/2 Tbsp of jalapeño brine, and Taco Seasoning (1 tsp). Stir and simmer for 5 minutes.
step 5
Serve in a bowl with fried tortilla strips on top. Adding more optional toppings such as Sour Cream (240 g), Avocado (1), Jalapeño Pepper Slices (to taste), and Fresh Cilantro (2 Tbsp). Give each bowl a squeeze of Lime (1) before serving.

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