Chicken Tortilla Soup
Chicken Tortilla Soup is a fantastic dinner for busy weeknights. Along with the chicken it's filled with hearty black beans, fire roasted tomatoes, corn, peppers and onions in a flavorful broth that is near impossible to resist.
Servings: 4 servings
Calories: 846kcal
Ingredients
- 3 slices thick cut bacon
- 2 cups diced onions
- 1 cup diced red bell peppers
- 4 garlic cloves minced
- 1 can 15 ounces black beans rinsed and drained
- 1 can 15 ounces corn rinsed and drained (or frozen)
- 1 can 14.5 ounces fire roasted tomatoes undrained
- 6 cups chicken broth
- 3 tablespoons Steak Rub OR
- 3 tablespoons taco seasoning
- 1 tablespoon Worcestershire sauce
- 2 cups diced or shredded cooked chicken
- 1 burrito size flour tortilla or 3 corn tortillas
- vegetable oil for frying the tortillas
- cilantro for garnish
Instructions
- In a dutch oven or large pan, fry bacon over medium heat until crispy. Remove bacon to a paper towel line plate and set aside.
- Cook diced onions, bell peppers and garlic in bacon drippings over medium heat, stirring occasionally until vegetables are softened.
- Rinse and drain black beans and corn add to the vegetables.
- Next, add undrained tomatoes and Worcestershire sauce.
- Stir in the chicken broth, cooked chicken and seasonings.
- Bring the mixture to a low boil, stirring often, cooking about 20 minutes. Lower to simmer and keep warm until ready to serve. Crumble the bacon and add just before serving.
To Make the Fried Tortilla Strips:
- Stack tortillas and cut into 1/2 inch strips using a pizza cutter.
- Add 1/2 inch of vegetable oil to a skillet or heavy bottom pan and place over medium-high heat until oil reaches 350°. Fry tortilla strips in batches until well browned, turning to brown both sides. Remove to a paper towel lined plate to drain.
- Ladle soup into bowls and top with crispy tortilla strips. Garnish with cilantro and your favorite toppings.
Notes
Slow Cooker Directions: Add sauteed vegetables, corn, black beans, tomatoes, Worcestershire sauce, chicken broth, chicken and seasonings to a crock pot. Cook on low for 5- 6 hours or on high for 3- 4 hours. Stir in crumbled bacon before serving.
How to Store and Reheat:
- Store cooled soup in an airtight container in the refrigerator up to 5 days.
- Chicken Tortilla Soup freezes well. Place in a freezer safe container or freezer bag and freeze up to 3 months. Be sure to label the container with the contents and the date.
- Reheat in a pan over medium heat, adding additional chicken broth or water if it needs thinned a little. Cook until heated through.
Nutrition
Serving: 1g | Calories: 846kcal | Carbohydrates: 108g | Protein: 48g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 97mg | Sodium: 2617mg | Fiber: 21g | Sugar: 19g