chicken tortilla soup

Hearty and flavorful and half-homemade. This easy soup is one of our weeknight faves -- put it on to cook, watch a show, and get ready to eat.

​HANDS-ON TIME: 20 min
TOTAL TIME: 40 min
SERVES: 4

INGREDIENTS:
2 T. + 3/4 c. oil
1 small Onion, diced
1/4 red bell pepper, diced
1/2 jalapeno, diced (optional)
1/2 grocery store rotisserie chicken, shredded
1 C. Frozen corn (or fresh or canned)
1 C. canned black beans (drained and rinsed)
4 t. TACO AF seasoning
4 C. chicken stock
12 oz. can crushed tomatoes (or Rotel)
1-2 corn tortillas per person, cut into strips (or tortilla chips)

CHOOSE YOUR OWN FLAVOR ADVENTURE:
Cheese, sour cream, avocado
Cilantro, jalapenos, black olives
​

SOUP: Cook and stir onion, bell pepper, and jalapenos if using, in a soup pot or Dutch oven with 2T. oil, about 3 minutes. Add shredded chicken, corn, beans, TACO AF, chicken stock, and tomatoes. Put a lid on it and cook for 20-25 minutes, stirring occasionally.

​TOPPINGS: Heat 3/4 c. oil in small skillet over medium-high heat. Test if the oil is hot enough by dropping a test tortilla strip in. It should begin bubbling immediately. Fry the tortilla strips until they start to change color. Remove with slotted spoon to paper towels to drain. Top bowls of soup with fried tortilla strips, cheese, avocado, cilantro, chopped onion, olives....yum!