I don’t know about your household, but in the fall, we make soup. And more soup. There’s something so comforting about it, and worth the calories. The best part about chicken tortilla soup is this recipe takes 30 minutes.
You read that right, 30 minutes. When cooking for my family, I want it to be filling and something we’d sit around the table and eat together. Extra points if my daughter can help make the dish and this soup checks those boxes.
Let’s talk pots. My favorite pot to cook soups in is the Martha Stewart Dutch Oven. It’s beautiful for starters, but it slow cooks soups on the stovetop like no other. Being able to have the cooking dish go from stovetop, to oven to table is convenient as well, and less cleaning up!
Chicken Tortilla Soup Ingredients
- 1 stick of butter
- 1/2 onion diced
- 3 tbs minced garlic
- 2 tsp flour
- 3 cans chicken broth
- 4 cups milk
- 1 shredded rotisserie chicken
- 1 can cream of chicken soup
- 1 cup salsa
- 2 tsp cumin
- 2 tsp oregano
- 1 pkg of fajita seasoning
- 1 can of corn
- 1 can of black beans (drained)
- 1 can kidney beans (drained)
Toppings: sour cream, shredded cheese, tortilla strips (or crushed tortilla chips)
In a large pot, heat up butter, onion and garlic until slightly browned. Add in flour and stir until slightly thickened. Add in all remaining ingredients and simmer until hot, stirring often. Plate and top with the goodies!