Chicken Tortilla Soup
Chicken Tortilla Soup

What is it about Mexican-inspired food that makes the heart sing? It’s so warm and zesty and flavorful and just yummy. And it’s also good no matter what the temperature - seafood tacos by the beach, margaritas on the patio in the summer, chips and salsa year-round, and chicken tortilla soup when the temps get low.

A big bowl of chicken tortilla soup feels like great aunt’s big-armed hug. It’s familiar, comforting and good for the soul. Best of all - it’s pretty easy to make, it makes great for leftovers and kids and adults enjoy it.

  • 2 large skinless, boneless chicken breasts
  • 1 tbsp olive oil
  • 1 medium diced white onion
  • 1 15-oz can black beans (rinsed and drained)
  • 1 10-oz can rotel
  • 1 15-oz can corn
  • 1 6-oz tomato paste
  • 3 tbsp chicken Better Than Bouillon
  • 2 tbsp flour + 1/4 cup water
  • 4 cups water
  • Crushed tortilla chips
Directions :
  • In dutch oven, heat oil over medium heat and add diced onion
  • Cook until onions are translucent
  • Add black beans, rotel, corn, tomato paste, Better Than Bouillon and 4 cups of water
  • Stir until combined; turn heat on high and bring to a boil
  • Add chicken breasts and using tongs, nestle into the mixture
  • Reduce heat to medium and cook for 10 minutes or until fork easily punctures chicken
  • Remove chicken breasts shred using two forks
  • Add shredded chicken back to pot and stir until mixed
  • In a bowl, mix 2 tbsp of flour with 1/4 cup water; slowly pour into the pot while stirring the soup
  • Heat for 10 minutes
  • Remove from heat
  • Ladle into bowls; top with chips, as desired