Whenever it’s chilly in Miami (rare), I love making soup!
Cold weather = warm, cozy comfort foods. And by cold, I mean anything below 70 degrees.
We are Miamians, we can’t handle cold weather.
As a matter of fact, it was 45 degrees this week and we all flipped our sh!t.
Took out boots and scarves. I mean it was a big deal. The rest of the world has a high of 0 and we’re crying over here with 40 degree weather.
I apologize on behalf of our heat-loving city.
BUT with all that said, we all still love soup!
And honestly we enjoy it more when it’s chilly outside. Let’s face it, ain’t no one trying to enjoy soup when it’s 90 degrees.
Well, maybe…because you know, we can’t help it.
This deliciously spicy, flavorful, and simple chicken tortilla soup is made with diced tomatoes, shredded chicken breast, black beans, corn, spices, avocado, green onions, tortilla strips, and cheese!
Literally all my favorite things thrown into one pot. YES.
Because who likes doing dishes, ya know? One-pot meals are my jam! Did you see my one-pot vegetarian paella? It’s DELISH.
There are tons of chicken tortilla soup recipes out there but this one is mine. This is why I love it:
- It’s a great way to use up leftover chicken or a another way to use store-bought rotisserie chicken. This is another way to use rotisserie chicken.
- It’s great for meal prep (hello soup all week!) or a quick weeknight meal.
- It also has the best toppings ever. Don’t you just love toppings!?
Like when you’re having ice cream and add a bunch of crunchy things on top.
At least, that’s what I do. Who likes plain ice cream? Not I!
I topped the soup with sliced jalapeño, avocado, green onions, shredded cheese, and tortilla strips. You can also make your own tortilla strips by cutting a tortilla into thin slices and frying it up.
Either way, it gives a delicious crunch to a hearty, chunky soup.
Oh and by the way, I made the soup with fire roasted tomatoes because I love the spice but you can totally use regular diced tomatoes if you’re not into that kinda stuff.
So without further ado, here’s a simple, healthy-ish meal for a chilly or not so chilly day!
How good does that look!?
I hope you make it and LOVE it!
A deliciously spicy, flavorful, and simple chicken tortilla soup made with fire roasted tomatoes, shredded chicken breast, black beans, corn, spices, avocado, and cheese!
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can diced tomatoes 28 ounces (I use fire roasted tomatoes because YES!)
- 3 cups low sodium chicken stock
- 1 can black beans (15 ounces)
- 1 can whole kernel corn (15 ounces)
- 1 cup cooked chicken shredded
- Jalapeño sliced
- Colby cheese shredded
- Avocado cubed
- Green onions sliced
- Tortilla strips
- Cilantro chopped
- In a large pot, add oil, onion and garlic. Sauté over medium heat until onions and garlic are translucent and fragrant. Add oregano, cumin, tomatoes, and chicken stock. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
- If you like soups that are more on the chunky side, skip this step. Using an immersion blender, blend up all the ingredients until desired consistency. You can also blend the diced tomatoes and chicken stock in a blender and add it to the soup already blended. Add black beans, corn, and chicken. Simmer for another 10 minutes.
- Ladle soup into bowls. Top with jalapeño slices, shredded Colby cheese, cubed avocado, green onions, tortilla strips, cilantro and don’t forget that squeeze of lime. Enjoy!
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