I’m not usually a huge soup person. I think it is because I don’t really care for canned soup. Too much salt, not enough real flavor. But sometimes after all the holiday food and “I ate too much” days and nights, a soup is just what you need.
My sister and I made this soup on a weeknight a few weeks ago since it was super easy. Not only is it super easy, it has great flavor! We decided to try it again today for the Packer game and after church. We have a tradition of going out for lunch/brunch after church on Sundays, but I offered to make this soup instead because I didn’t think I could take another “Uh, I’m so full. I ate too much” kind of day.
Chicken Tortilla Soup
Makes approximately 6 servings
- 2, 14.5 ounce cans low-sodium chicken broth
- 2, 14.5 ounce cans fire-roasted diced tomatoes
- 4 chipotle chiles in adobo sauce, chopped fine
- 2 cups salsa
- 1 cup fresh or frozen corn
- 1, 15.5 ounce can low-sodium black beans, rinsed
- 2 cups, diced chicken breast, cooked (or, breast meat from a rotisserie chicken)
- 1/4 teaspoon ground black pepper
- Fresh cilantro
- Tortilla strips
Add the first 8 ingredients to a large sauce pan over medium-high heat. Stir until well combined. Allow the soup to come to a boil.
Once it has reached a boil, reduce the heat and simmer for approximately 20 minutes.
Serve with diced avocado, fresh cilantro, and tortilla strips. Enjoy!