Chicken Tortilla Soup Recipe
The weather has been super cold all over the country! The best way to warm a body up is to fill it full of warm foods – plus, spicy things can help raise your body temperature. So, this Chicken Tortilla Soup Recipe helps fit the bill with it being a warm soup AND spicy 🙂 Be sure to check out the rest of my easy soup recipes!
Plus, aside from some garnishes, most people have all the ingredients on hand – making this a very easy RoTel recipe meal to whip up.
Since all the ingredients are pretty much cooked before putting together, if you would rather (I pretty much always rather) you can add it to the crockpot. Just turn it on low and allow it to cook 4-6 hours. Then, the house smells super yummy, too!
This is also a simple chicken recipe to feed the family! I love making simple easy recipes!
More Mexican Recipes:
If you like this, I am sure you will enjoy some of my other spicy recipes!
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I love the way this Velveeta RoTel Chili Cheese Dip tastes!
Soup recipes to add to your Meal Plan!
- This flavorful Tex Mex Chicken Chowder Recipe is one dish that you don’t want to miss.
- Feeling under the weather? Try this Spicy Chicken and Rice Flu Chaser Soup!
- Turn pizza into soup with this kid-friendly Crock Pot Pizza!
More Soup Recipes:
- Carrot Leek Soup Recipe
- Carrot Soup Recipe
- Crockpot Pizza Soup
- Slow Cooker Hamburger Soup Recipe
- Soupe a l’oignon (French Onion Soup)
Chicken Tortilla Soup Recipe
Equipment
Ingredients
- 2 muffins of seasoning blend
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 2 10 ounce cans of Rotel in your choice of flavors. I like mild.
- 1 10.5 ounce can condensed chicken broth
- 1¼ Cup(s) water
- 1 Cup(s) whole corn kernels cooked
- 1 15 ounce can black beans rinsed and drained
- ¼ Cup(s) chopped fresh cilantro
- 2 boneless chicken breast halves cooked and cut into bite-sized pieces
Optional Garnishes
- Avocado Slices
- Tortilla Chip Strips
- Chopped Green Onions
- Shredded Monterey Jack cheese
Instructions
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, rotel, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
