This easy spicy chicken tortilla soup is made to be had on cold rainy days. The warm, spicy broth filled with shredded chicken, black beans, and tomatoes, then topped with crispy tortilla chips and cheese is just the perfect meal to warm your body when the wind is gusting and it's pouring outside.
The one that I’ve been making at home is based off The Pioneer Woman’s recipe (I gotta admit though I love most, if not all of her recipes!!) with some of my own modifications. So I used the recipe and just tried to make it as quick and easy as possible. Some of the differences from her version include the fact that I like to use rotisserie chicken for this soup because it just makes it easier.
This soup is super easy to make! Apart from chopping up a few veggies, the majority of this soup is just dumping a few canned goods into a pot and adding some seasoning. And the best part about the soup is that it has such a rich flavor profile that no one would guess just how easy it is to make!
This chicken tortilla soup is easy to make, super flavorful, filled with veggies...really it’s just the perfect meal in a bowl!! How can this recipe not be a good-to for dinners??
Easy & Spicy Chicken Tortilla Soup
Servings: 4
Ingredients
2 cups of shredded rotisserie chicken
1 tablespoon olive oil
1 diced onion
1 diced bell pepper
1 diced jalapeno pepper
5 minced garlic cloves
3 tablespoons taco seasoning mix (I used: McCormick Taco Seasoning Mix, 24-Ounce Unit
)
1 teaspoon smoked paprika
1 teaspoon cumin
1 diced chipotle pepper in adobo sauce + 1 teaspoon adobo sauce
32 ounces chicken stock
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 10 oz. can diced tomatoes (I used diced tomatoes with green chilies)
1 15 oz. can black beans, drained and rinsed
1-2 cups water
Salt to taste
Optional Garnish: crushed tortilla chips, shredded cheddar or jack cheese, diced onion, diced avocado, sour cream, chopped cilantro, fresh lime juice
Directions
Heat olive oil in a pot over medium high heat. Add onions, bell pepper, jalapeno pepper, and garlic. Add the dry spices: taco seasoning mix, cumin, smoked paprika. Stir together. Add diced chipotle pepper and adobo sauce, stir to combine. Allow to mixture to cook for about 3 minutes, stir to make sure nothing is burning at the bottom of the pot.
Stir in black beans and shredded chicken. Add the diced tomatoes, chicken stock, apple cider vinegar, tomato paste, and water, bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover and let cook for at least 30 minutes this will let the flavors come together. Check the soup for seasoning, add more if desired.
Allow 10 minutes for soup to cool before serving.
Serve warm, making sure to garnish with your choice from the list above!
Adapted from: http://thepioneerwoman.com/cooking/chicken-tortilla-soup/
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