Friends, I have made this Chicken Tortilla Soup so many times that I’ve lost count. And I take pictures of it every time. What I’ve realized that this soup is not very photogenic. Because I couldn’t get beautiful pictures of this soup, I debated posting it at all. But you need this Chicken Tortilla Soup in your life.
Chicken Tortilla Soup is my go to entertaining food. The soup simmers away on the stove top as your dinner guests arrive and you get to be a present host. I’m working making meals that require less from me when we entertain so that I’ve not spending the entire evening in the kitchen. I usually double this recipe so that we can enjoy the leftovers for lunch later in the week.
I’m always looking for quick and easy weeknight dinners but don’t want to compromise on flavor. This soup delivers great flavor and my kids love it. A double win! It’s easy to customize the heat and flavor to your family’s preferences. I use a mango salsa from Costco that we love and Rick Bayless Frontera Grill Hot Salsa. It adds a nice kick but you could use mild or medium salsa for less heat.
Rotisserie chicken makes this soup hardy enough for dinner. Your guests can customize their bowl with a wide assortment of toppings. My favorites are tortilla chips, shredded cheese, black olives and guacamole. What are your favorite easy weeknight meals?
ingredients
2 cups fruit salsa
2 cups salsa
4 cups chicken stock
1 tsp cumin
½ tsp cayenne pepper
1 can black beans
1 cup frozen corn kernels
1 rotisserie chicken, meat shredded
Tortilla Chips
Guacamole
Sour cream
Shredded cheese
Sliced black olives
Sliced jalapeños
Cilantro
instructions
- Puree salsa in a blender until it's an even, smooth consistency. Add 1/2 cup chicken stock if necessary to create smooth texture.
- Add all ingredients to a large stock pot and bring to a simmer over medium heat. Allow to simmer over low heat for 30 minutes.
- Ladle into bowls and garnish with your favorite toppings.