From rotisserie chicken to canned beans, tomatoes, and corn this comforting soup is lastly topped with crunchy tortilla strips to tie it all together, reminiscent of your favorite shredded chicken tacos.
12ounceswhole kernel corn1 can, drained and rinsed
1Tablespoonsea salt
1Tablespoonchili powder
1teaspoonground cumin
2limesjuiced, about 1/8 cup
4cupslow sodium chicken stock
20ouncesrotisserie chickenshredded
Optional Garnishes
tortilla strips
sliced avocado
lime wedges
sliced or diced jalapeno
shredded cheese
Instructions
Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil.
Cook chopped onion for 5-7 minutes, until soft.
Add jalapeño and garlic and cook until fragrant.
Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
Add in 4 cups of low sodium chicken stock and bring to a boil, uncovered.
Once boiling, reduce to low heat and add in shredded chicken. Allow to simmer for 10-15 minutes until the chicken is warmed throughout.
Serve hot, and top with your choice of garnishes.
Notes
Store leftover fully-cooled soup in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or in a saucepan over medium-high heat.
Chicken tortilla soup freezes well. To do so, place the fully cooled soup in a large, air-tight container and freeze for up to 2 months. To reheat, warm the frozen soup in a large saucepan until it reaches a boil on the stovetop.
For a bit more kick, try using fire roasted diced tomatoes in place of regular.