Ingredient: tortilla chips

Chicken Tortilla Soup for a Cold Winter’s Day

There’s nothing more comforting than a bowl of hot soup on a cold winter’s day and we love my chicken tortilla soup. It’s super easy to make and it doesn’t take long. This would be the perfect soup to make on a boat, as the cooking time is short and as a result it doesn’t create a lot of condensation in your cabin.

The cabin on our boat is small and so any type of heat we generate in the winter, quickly creates condensation on our hatches. If we crack them open, the rain gets in, so it’s a lose lose situation.  That’s why I like to make recipes that don’t require a lot of cooking time. This chicken tortilla soup is hearty  and a crowd favorite! Enjoy.

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Chicken Tortilla Soup Yum

This hearty soup is perfect on a cold day and easy to prepare on boat. Serve it with cheese quesadillas and everyone will be in heaven.

Course

Main Dish

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos
• 1/2 cup yellow bell pepper, diced
• 1 tsp ancho chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 1 12oz can petite diced tomatoes with chilies
• 1 medium cooked rotisserie chicken, shredded
• 1 cup corn (frozen, fresh or canned)
• 1 12oz can black beans, drained and rinsed
• 48 oz chicken stock, low sodium
• 1 cup cilantro, chopped
• 1 sm avocado, sliced
• sour cream
• tortilla chips
• cheddar cheese, shredded

Course Main Dish Cuisine Mexican Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients 1 tbsp extra virgin olive oil 1 cup yellow onion, diced 2 cloves garlic, minced 1 small jalepeno, diced and seeded I prefer to use fresno or red jalapenos 1/2 cup yellow bell pepper, diced 1 tsp ancho chili powder 1 tsp cumin 1 tsp paprika 1/4 tsp cayenne pepper 1 tsp kosher salt 1 tsp fresh ground pepper 1 12oz can petite diced tomatoes with chilies 1 medium cooked rotisserie chicken, shredded 1 cup corn (frozen, fresh or canned) 1 12oz can black beans, drained and rinsed 48 oz chicken stock, low sodium 1 cup cilantro, chopped 1 sm avocado, sliced sour cream tortilla chips cheddar cheese, shredded

Instructions

1. Heat olive oil in a large stock pot and add onion, garlic, jalapeno and bell pepper. Cook until tender, about 5 minutes. Add spices and salt & pepper. Add tomatoes, chicken, corn, black beans and chicken stock. Bring to a boil and return to a simmer and cook for about 15-20 minutes. Be sure to taste the soup along the way and adjust spices to your preferences for spiciness.
2. Ladle into bowls and top soup with cilantro, green onions, avocado, sour cream and tortillas.

   

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