Chicken Tortilla Soup

by Cary and Patty ~ My Simply Sage

Even easier with the help of a Rotisserie Chicken, store bought or otherwise.

Prep time: 15–20 minutes
Cooking time: 20–25 minutes
Serves: 10–12 generous servings

Ingredients

1 rotisserie chicken or a 5-pound whole fryer, cooked and shredded

1 Onion, diced

1 Jalapeno, diced small

1 Red pepper, diced

2 cups frozen or canned corn

1 24 oz jar black bean/corn salsa (southwestern)

3 cans of black beans, rinsed and drained

8 cups chicken stock, boxed or homemade (see chicken stock recipe)

1 clove minced garlic

½ tsp dried oregano

1 tbsp cumin to start, then adjust to taste

1 tbsp chili powder to start, then adjust to taste

3 tbsp cornstarch – mix the cornstarch with a little cold water to make a slurry for thickening.

Instructions

Heat chicken stock in large pot.

Add diced vegetables, seasonings, salsa, beans and corn.

Bring to a boil, turn heat to medium and cook for 15 minutes

Add cornstarch slurry, bring back to boil, stirring until slightly thickened.

Add shredded chicken, cover and turn off heat. Let it sit covered for about 5 minutes, or until the chicken is heated through.

Serve with whatever you choose. Tortilla strips, sour cream if desired. Hot sauce.
It’s yours. Make it the way you like it.

Check out our Chicken Stock Recipe.

Simple is not where you start, simple is where you arrive!