With the weather changing and all things “fall” upon us, one of my favorite home cooked meals is a good soup. But with busy schedules during the week, I’m always looking for a quick and easy recipe. I try planning out meals for the week, but as usual work schedules get busy, things come up and before you know it, we’re picking something up on our way home. My mom, sisters and I always exchange recipe shortcuts and this is one I tried just this past week. This Chicken Tortilla Soup was done in 30 min, which is pretty fast for something semi-homemade. Our “go to” quick meal is usually a rotisserie chicken which we end up making tacos, nachos or chicken salad with. This recipe gave a new spin to a very routine meal. Better yet…we had enough for leftovers the next day.
Chicken Tortilla Soup
What you’ll need:
1 Rotisserie Chicken (shredded)
1 48oz carton of Chicken Broth
1/2 an onion diced
2 cloves garlic minced
1 -10oz can Rotel Diced tomato and Green Chiles (use just a can of diced tomato if you don’t want any spice)
1 -15oz can black beans (drained and rinsed)
5 corn tortillas
Preheat oven to 375 F
Take 5 corn tortillas and cut them in to 1/2 inch strips. Place them in a bowl and coat them with 1 TBSP of olive oil, a little lemon juice and season with salt.
Transfer them to a baking sheet and bake for 10 minutes, toss and return to oven, bake for another 10 minutes.
While chips are baking, saute onions and garlic in a pan until transparent and fragrant, 5-7 min.
Shred rotisserie chicken.
Once onion and garlic are done, add chicken broth, can of Rotel, black beans to pan. Cook over medium heat.
Add cilantro. Cook for 5-10 min until hot.
Serve and top with tortilla chips, avocado, sour cream or queso fresco. Enjoy!