Spicy Chicken Tortilla Soup

Name: Spicy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup Spanish onion, finely chopped; 1 garlic clove, minced; 1 carrot; 2 tablespoons canola oil; 2 chipotle chiles, in abobo sauce chopped; 1/2 teaspoon celery seed; 2 bay leaves; 1 rotisserie chicken, deboned and cut into bite-sized pieces; 4 (14 ounce) cans chicken broth; 1 (10 ounce) can Rotel diced tomatoes; 3/4 cup frozen corn; 1 (16 ounce) can black beans, drained; 1/2 cup rice; 6 corn tortillas; 1/4 cup canola oil

⏱ 45 mins 🍽 6-8 serving(s) 🏷 Mexican

This Mexican soup delivers a rich flavour with a gentle warmth. It combines shredded rotisserie chicken with chipotle chillies, black beans, sweetcorn and rice in a tomato and chicken broth base. The soup is finished with homemade crispy corn tortilla strips for added texture. It's a complete, comforting meal that's ready in under an hour. Suggested garnishes include cheese, avocado and fresh lime.

Ingredients

1/4 cup Spanish onion, finely chopped
1 garlic clove, minced
1 carrot
2 tablespoons canola oil
2 chipotle chiles, in abobo sauce chopped
1/2 teaspoon celery seed
2 bay leaves
1 rotisserie chicken, deboned and cut into bite-sized pieces
4 (14 ounce) cans chicken broth
1 (10 ounce) can Rotel diced tomatoes
3/4 cup frozen corn
1 (16 ounce) can black beans, drained
1/2 cup rice
6 corn tortillas
1/4 cup canola oil

Method

Prepare the carrot, garlic and chipotle chillies. Cut the chicken into pieces. Heat oil in a large soup pot, then cook the onions and chillies until the onions soften. Stir in the garlic and cook for another minute.
Pour the chicken broth and tomatoes into the pot. Add the celery seed and bay leaves, stirring to combine. Mix in the carrots and simmer for 10 minutes. Add the prepared chicken, beans, rice and corn. Cook for a further 20 minutes. Season to taste and discard the bay leaves.
Heat about an inch of oil in a separate saucepan. Slice the corn tortillas into strips. Fry the strips in the hot oil until they turn golden brown. Transfer them to a plate lined with paper towels to drain. Sprinkle with seasoned salt if you like.
Suggested garnishes include grated Cheddar or Jack cheese, sour cream, sliced avocado, fresh coriander, the crispy tortilla strips and lime wedges for squeezing.
For a lower sodium option, consider using homemade chicken broth. To save time, you can purchase a ready-cooked rotisserie chicken from the deli and shred the meat.

Nutrition (per serving)

Sodium1147100 mg

Recipe details

CategoryMexican

AuthorBy The Lake