My kiddo was sick recently and when he is sick he LOVES to have my homemade Chicken Tortilla Soup... with loads of gooey cheese and chips. Let's be honest, we all love a good bowl of soup but when you add gooey cheese and chips it just sweetens the deal!
This soup is super quick to throw together and with a few simple tips you can pack it full of explosive flavor! Plus, I use a rotisserie chicken from our local "big box" store to really pack in the flavor and save some time!
Chicken Tortilla Soup
Directions to Deliciousness...
In a large stockpot, remember you are feeding a crowd, add the olive oil and let it get nice and hot. I keep my heat to a medium high. Toss in the diced onion and the garlic and cook until it starts to smell fragrant. Now toss in the Taco Seasoning and stir around and let those seasonings "bloom". This basically means you let it cook in the oil and intensify the flavor of the spices. Once seasoning has bloomed, add the chicken broth, rotel, cans of corn, black beans. At this point, taste your recipe and add salt and pepper to taste. I usually go for 1 teaspoon salt and pepper. Let this simmer while you de-bone the chicken. Basically you pull the two breasts off the bone, next the thighs and legs and just remove as much meat as you can. Dice the chicken and toss into the simmering soup with the chopped cilantro. Serve with a pile of shredded Colby and Monterrey jack cheese and a side of tortilla chips!
This soup serves 10-12... depending on how much you are willing to share!