Tortilla Soup

This is one of my all time favorite soups and it is sooo easy to put together. Next time you are grocery shopping, pick up a rotisserie chicken and you are pretty much good to go. It is so fast and soo full of flavor!

I modified it slightly from the recipe I found on Fav Family Recipes to make it even easier.  In the original recipe, the broth simmers for 2-3 hours and they use grilled chicken, which you certainly can try!  Another idea would be to make the broth base and pop it in the crock pot for a few hours to simmer. This version is just a bit easier for the crazy weeknight dinners.

To spice it up a little more, feel free to add extra cayenne pepper or toss in some sliced jalapeño peppers.  

Meal of the week
Photo credit to Erica @ Fav Family Recipes

Please leave a comment / picture / rating when you taste it and let me know what you think.

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Tortilla Soup

Course: Soup
Cuisine: Mexican
Servings: 4 servings
Author: Erica @ Fav Family Recipes

Ingredients

  • 1 onion diced
  • 1 Tbsp avocado oil
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 5 cups chicken broth
  • 3 Tbsp fresh cilantro finely chopped
  • 1/2 lime juiced
  • 1 can pinto beans (14 oz) drained and rinsed
  • 1 rotisserie chicken
  • 2 Tbsp taco seasoning
  • 1 Tbsp paprika
  • pico de gallo
  • 2 avocados diced
  • 2 cups pepper jack cheese
  • tortilla strips or crumbled chips

Instructions

  • In a medium sauce pan, saute onion in oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
  • Add chicken broth, cliantro, lime juice, and pinto beans to onions and simmer.
  • Next, combine taco seasoning and paprika. Toss shredded pieces of rotisserie chicken in spices.
  • In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips/chips and garnish with cilantro and lime wedges.

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