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Rotisserie Chicken Tortilla Soup
Rotisserie Chicken Tortilla Soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mexican-inspired chicken tortilla soup with black beans, corn, and salsa.
Ingredients:
  • 4 (14.5 ounce) cans chicken broth
  • 3 cups shredded rotisserie chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 0.5 cup salsa
  • 5 (6 inch) corn tortillas
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect cooking temperature.
  • In a pot over medium-high heat, mingle chicken broth, chicken, black beans, corn, and salsa, allowing them to harmonize into a delightful boil. Lower the heat and gently simmer, stirring occasionally, for 10 minutes.
  • Slice the tortillas into thin 1/4-inch strips and lay them out on a baking sheet.
  • Cook until beautifully golden and crisp in the preheated oven, approximately 5 minutes.
  • Gently fold fresh cilantro into the soup. Serve in bowls and generously garnish with crunchy tortilla strips.

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