This flavorful Chicken Tortilla Soup is loaded with shredded chicken, black beans, corn, and a delicious blend of spices. You’d never guess it only takes 30 minutes from start to finish!
Quick and easy does NOT mean you have to forfeit flavor and this Chicken Tortilla Soup is a stellar example of this concept. The recipe comes from Trish of Mom on Timeout and is just one of the 100 recipes in her brand new cookbook 100 Creative Ways to Use Rotisserie Chicken in Everyday Meals. If you are a fan of chicken and have a busy life, you NEED this cookbook!
I’m a long time admirer of Trish’s blog and had the opportunity to meet her in person at a conference last summer. I found that she is not just an accomplished, capable business woman but a super sweet, down-to-Earth mama of two cute little boys. Her recipes are designed for those of us who lead busy lives but put still put a priority on placing wholesome and delicious meals on the table for our families. When I heard she was coming out with a cookbook, I knew I’d love it and I was right!
First, let’s talk about this delicious soup, which you should absolutely make ASAP, and then I’m going to give you a peek inside Trish’s cookbook and a chance to win a copy for yourself.
You might think of Chicken Tortilla Soup as a brothy, unsubstantial meal starter, but au contraire. Trish’s version is meaty and includes shredded chicken, black beans and corn, making it a lean protein lover’s dream and hearty enough to satisfy the guys in my house at the dinner meal.
I’m skipping the step-by-step because I’m telling you, it is so easy to make that you plain don’t need it. It all happens in a saute pan on your stove and in about 30 minutes you’ll have a gorgeous meal ready to serve.
We topped our individual servings with chopped avocado, sour cream, and cilantro and had tortilla chips on the side for dipping and scooping.
And, I may have gone for seconds… okay, I did go for seconds.. and I had leftovers the next day for lunch… and it was delicious.
Behold the glory that is the Costco rotisserie chicken. If you’ve read this blog for even a short time, you know I’m a big ole Costco lovin’ fool (check out my Costco Haul archives HERE) and it’s my opinion that you can’t find a meatier, more substantial bird anywhere. Since I pick one up on pretty much every trip to Costco, a cookbook devoted to recipes utilizing rotisserie chicken is totally at home in my kitchen. If you can’t or don’t want to shop at Costco, you can pick up roti chickens now at most grocery stores.
The mouthwatering sections in this cookbook include everything from casseroles, to slow cooker meals, to soups and salads, and more! The one common denominator is that they are all a breeze to put together and include simple ingredients, many of which you probably stock in your kitchen. I literally had to run out and buy just one item – the cilantro – in order to make this soup.
The book is filled with big, bright photos with simple easy to follow directions. Some that immediately caught my eye and are now on my “to try” list – Slow Cooker Chicken Cacciatore, Spinach Artichoke French Bread Pizza, BBQ Ranch Chicken Salad, and Chicken Zucchini Stuffed Shells. Tons of variety here and some really great time-saving ideas for busy weeknights. These recipes are going to work any time of year but I find them especially useful during the busy holiday season.
Enter below for your chance to win a copy for yourself and expand your rotisserie chicken horizons!
For lots of delicious recipes, giveaways, and more, be sure to follow From Valerie’s Kitchen
a Rafflecopter giveaway
Contest runs through 12:00am PST on December 21, 2015. One winner will be chosen at random and contacted by email within 48 hours of contest end. Winner must respond within 48 hours of notification or another winner will be chosen. Contest open only to U.S. residents, 18 years and older, and is void where prohibited. Only entries made on this post on the Rafflecopter application above are valid for entry.
- 1 tablespoon olive oil
- 1 small
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups reduced-sodium chicken broth, or more as needed to reach desired consistency (I used 3 cups)
- 1 (28
ounce) can crushedtomatoes
- 1 (15
ounce) can black beans, rinsed and drained
- 1 (15
ounce) can corn, drained or 1-1-2 cups frozen corn
- 1 (7
ounce) can dicedgreen chiles
- 2-1/2 cups shredded rotisserie chicken
- 1/4 cup chopped fresh cilantro
- Crushed tortilla chips
- Sliced olives
- Sliced green onions
- Diced fresh tomatoes
- Diced avocado
- Shredded cheese
- Heat the olive oil in a medium saute pan over medium-high heat. Add the diced onion and saute for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sauteing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
- Add the chicken broth and tomatoes and bring to a boil over medium heat. Simmer for 10 minutes.
- Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
- Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.