Want to make a delicious, nutritious and easy dinner for your family? This Chicken Tortilla Soup serves it up! With only 6 ingredients, this soup is ready in a jiffy and is both dairy and grain free. I hope you love it as much as my family does!
INGREDIENTS:
- 4 cups chicken broth
- 1 can fire roasted tomatoes (14.5 oz)
- 1 can corn (15.25 oz)
- 1 can black beans (15.25 oz)
- 1 can enchilada sauce (19 oz)
- 1 1/4 to 1 1/2 pounds cooked, shredded chicken
OPTIONAL:
- Cheese
- Sour Cream
- Tortilla Chip Strips
Combine all ingredients into a pot and heat through. My favorite way to make this soup is to dump all of the ingredients into my Instant Pot and turn it on warm. After a couple hours, the flavors have melded together and the soup is warm and ready to be consumed. If you want to, add cheese, tortilla chip strips, and sour cream. I usually eat mine plain and it is so good!
Sometimes I’ll plan ahead and pressure cook two frozen chicken breasts to shred and use in the soup. Sometimes we buy a rotisserie chicken and shred it into the chicken tortilla soup. And then sometimes we buy the pre-shredded, pre-cooked chicken breast from Walmart. You will pay for the convenience, but sometimes the convenience is worth it.
I can have this chicken tortilla soup ready in 10 minutes and know that my family is fed when I head into work and appreciate that we won’t be spending hours on figuring out what to eat or putting dinner together or getting food out.
It is so satisfying to walk in the kitchen and smell the aroma of simmering soup. So wholesome and filling.
Please comment below on your favorite additions to this soup or if you have any you’d like for me to explore here on the blog! I am so looking forward to sharing another soup with you next Sunday. Spoiler alert: it’s got the cheese!
See you soon!
Cheerfully,
Lauren
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