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!
