Chicken Tortilla Soup
Chicken Tortilla Soup Erin McDowell

Warning: This recipe for chicken tortilla soup is about to change your soup game. Sure, you can’t beat classic chicken soup, but you need to have a few iterations in your arsenal to keep dinner interesting. Our Mexican-inspired version has the basics--tender meat and plenty of veggies--but we kick it up a notch by throwing in some jalapeños, black beans, taco seasoning and, of course, crunchy tortilla strips. Best of all, you can pull it off in an hour.

Makes 6 to 8 servings
Start to Finish: 1 hour

Ingredients

Soup

1 tablespoon extra-virgin olive oil

1 red onion, chopped (reserve 3 tablespoons for garnish)

2 carrots, peeled and chopped

2 celery stalks, peeled and chopped

2 poblano peppers, seeded and chopped

1 jalapeño, seeded and minced

3 garlic cloves, minced

3 tablespoons taco seasoning

One 28-ounce can crushed tomatoes

4 cups chicken broth

1 rotisserie chicken, skin removed and meat shredded (about 3½ cups)

One 15-ounce can black beans

2 cups frozen corn, thawed

1½ cups frozen peas, thawed

Salt and freshly ground black pepper, to taste

To Finish

Crispy tortilla strips or crushed tortilla chips

Reserved red onion, minced

3 tablespoons chopped fresh cilantro

Lime wedges

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.

2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.

3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper.

4. To serve, ladle the soup into bowls. Garnish each bowl with a handful of tortilla strips, 1 teaspoon red onion and 2 teaspoons cilantro. Serve hot and with lime wedges on the side. Leftover soup can be stored in the refrigerator for up to a week or in the freezer for up to a month.

From Around The Web