Mexican Chicken Tortilla Soup
This chicken tortilla soup is thought to originate from the Tarascan people of the Michoacán area in Mexico. Dozens of variations of this soup exist, often featuring a spicy tomato broth with various chilies. One much loved garnish is chicharrón in place of crispy tortilla chips, which works beautifully if you have on hand!
Ingredients
4 cups chicken broth
2 tbsp RawSpiceBar's taco seasoning
4 cups cooked shredded rotisserie chicken
Pinch kosher salt, to taste
2 cups corn
2 tbsp RawSpiceBar's taco seasoning
4 cups cooked shredded rotisserie chicken
Pinch kosher salt, to taste
2 cups corn
20 ounce can diced tomatoes, undrained
16 ounce can black beans, drained and rinsed
3 cloves garlic, minced
1 yellow onion, diced
1 lime, juice
Optional garnishes: shredded cheese sliced, green onions, cilantro, sliced avocado, sour cream, tortilla chips
Directions
16 ounce can black beans, drained and rinsed
3 cloves garlic, minced
1 yellow onion, diced
1 lime, juice
Optional garnishes: shredded cheese sliced, green onions, cilantro, sliced avocado, sour cream, tortilla chips
Directions
- In a Dutch Oven, add 2 tablespoons oil. Once hot, add onion and saute, 4-5 minutes. Add garlic, taco seasoning, salt and saute, another 3-4 minutes. Add tomatoes, black beans and corn and saute another 3-4 minutes.
- Add broth and bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
- Let simmer for about 20 minutes or until chicken is cooked through. Stir in lime juice and season to taste.
- Ladle soup in bowls, top with a handful of tortilla chips and garnish to serve. Enjoy!
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