Chicken Tortilla Soup

I don't know about your home, but in ours-- when it's fall, we make soup. So much soup. Chicken Tortilla Soup is one of my go to's because you dump everything into the pot and cook it. The flavors are delicious and the crunch of the tortilla strips add a great texture.

Cook Time

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Meal Type

Dinner

Protein

Chicken

Serves

6-8

Ingredients

1 stick of butter

1/2 onion, diced

3 tbs minced garlic

2 tsp flour

3 cans chicken stock

4 cups milk

1 rotisserie chicken, shredded

1 can cream of chicken soup

1 cup salsa

2 tsp cumin

2 tsp oregano

1 pkg fajita seasoning

1 can of corn

1 can of black beans, drained

1 can of kidney beans, drained

optional toppings: sour cream, shredded cheese, tortilla strips

Recipe

There’s something so comforting about soup in the fall. The best about chicken tortilla soup is that this recipe takes 30 minutes.

You read that right, 30 minutes. When cooking for my family, I want it to be filling, something we’d sit around the table and eat together. Extra points if my daughter can help me make the dish and this soup checks those boxes.

Let’s talk pots– my favorite pot is the Martha Steward Dutch Oven. It’s beautiful for starters, but it slow cooks soup on the stovetop like no other.

Ingredients

1 stick of butter

1/2 onion, diced

3 tbs minced garlic

2 tsp flour

3 cans chicken stock

4 cups milk

1 rotisserie chicken, shredded

1 can cream of chicken soup

1 cup salsa

2 tsp cumin

2 tsp oregano

1 pkg fajita seasoning

1 can of corn

1 can of black beans, drained

1 can of kidney beans, drained

optional toppings: sour cream, shredded cheese, tortilla strips

Ingredients

Recipe

Ingredients

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