Chicken Tortilla Soup Recipe

Warm up with this spicy and hearty Chicken Tortilla Soup, packed with tender chicken, Rotel, black beans, and crunchy tortilla chips. A perfect Tex-Mex recipe for cozy dinners and easy meal prep.

Course Main Dish

Cuisine Southwestern

Keyword black bean soup, chicken tortilla soup, easy chicken soups, Rotel soup recipes, spicy soup recipes, Tex-Mex soups, tortilla soup recipe ideas

Method Stovetop

Main Ingredient Poultry

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 198kcal

Author Kelli Miller

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.

Nutrition