Chicken Tortilla Soup – the secret ingredient makes all the difference!! Ready in about 15 minutes. Can also make this in the slow cooker. Freeze leftovers for a quick lunch or dinner later!! Rotisserie chicken, refried beans, black beans, diced tomatoes and green chiles, taco seasoning, corn and chicken broth. Top soup with cheese, tortilla chips and sour cream. Serve with some cornbread for an easy weeknight meal that the whole family will enjoy! Everyone loved this easy Mexican recipe!!
Fall will be here next week, and I am ready for soup season! It is still blazing hot where I live, but we still enjoy a good bowl of soup this time of year. I actually made a batch of this Chicken Tortilla Soup last weekend to watch football. It was SOOOO good!! The secret ingredient in this Chicken Tortilla Soup recipe is a can of refried beans. It makes the soup creamy and yummy! Chicken Legs hates refried beans, but didn’t even realize that they were in the soup. He ate two bowls! What he doesn’t know won’t hurt him. LOL!
This soup only takes a few minutes to make. You basically just dump everything in a large pot on the stove, bring it to a boil and simmer for a few minutes. Alternately, you can throw everything in the slow cooker too. The leftovers can be frozen for a quick meal later. I have a couple of servings in the freezer right now! They are great for a quick lunch or dinner.
We topped our Chicken Tortilla Soup with some sour cream, crushed tortilla chips and cheese. I also like to use Fritos. Use your favorite taco toppings! I made some cornbread sticks to go with the soup. We both really loved this easy soup recipe! SO delicious and filling!!
Chicken Tortilla Soup
prep time: 5 MINScook time: 15 MINStotal time: 20 mins
1 rotisserie chicken
2 (16-oz) cans refried beans
1 (1-oz) package taco seasoning
2 (14.5-oz) cans petite diced tomatoes and green chiles
1-1/2 cups frozen corn kernels
1 (15-oz) can black beans, drained
4 cups chicken broth
Remove skin from rotisserie chicken and discard. Remove meat from bones. Discard bones and chop chicken.
Combine all ingredients in a large pot or Dutch Oven. Stir well.
Bring to a boil over medium-high heat. Reduce heat and simmer for 15 to 20 minutes, stirring a few times while cooking.
If soup is too thick, add a little water or chicken broth to thin it out.