Kid-Friendly Chicken Tortilla Soup
When your family loves taco night but you are craving soup, make this kid-friendly soup that satisfies all the taco flavors without being spicy.
Equipment
- 1 large cutting board
- 1 chef's knife
- 1 4-quart stainless steel pot or larger
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped or diced
- 2 cups cooked chicken breast shredded
- 2 garlic cloves diced
- 1 15-ounce can black beans rinsed and drained
- 2 cups corn kernels frozen or fresh
- 1 15-ounce can diced tomatoes with liquid
- 2 tsp ground cumin
- 1 tbsp chili powder
- 6 cups chicken stock or broth, or vegetable stock
Instructions
- Heat the pot over medium high heat. Add olive oil and onion and cook for about 5 minutes until it starts to soften.
- Add shredded chicken, garlic, black beans, corn, diced tomatoes, cumin, and chili powder. Turn the heat up to high and stir to combine. After one minute, add the chicken or vegetable stock or broth and stir.
- Cover the pot, turn the heat up to high and bring to a boil. Stir, reduce the heat to low, cover, and simmer for 10 minutes.
- Serve with your choice of toppings such as crushed tortilla chips, avocado, cheese, sour cream or yogurt, lime, or cilantro.
Video
Notes
Tips and Tricks
How do I swap the shredded chicken for ground turkey?
Right after cooking the onion, add 16 ounces of ground turkey or ground chicken, breaking up the meat into small pieces and cooking/stirring for 5 to 7 minutes. Then follow the remaining instructions as stated above. Using raw ground turkey will increase the total time to make this soup to 35 to 40 minutes.
How can I save money on chicken broth?
This soup is great for using up the leftover rotisserie chicken from the warehouse or grocery store. Eat the chicken thighs and drumsticks for dinner and save all the bones to make chicken broth. Just add the chicken bones/carcass with some vegetable peelings/ends (I keep these in the freezer in a gallon-size Ziploc-style bag until it’s time to make stock) to a 5-quart pot with water. Add whatever herbs you want, about a tablespoon of salt, and cook on a low boil until the liquid reduces to half. You’ll have a vitamin-filled low salt homemade broth that has a rich taste.
If I have any leftover chicken broth after cooking dried pinto beans, I’ll use that as part of the liquid for this soup. This is a great recipe to make the most of your chicken broth that’s working double-duty.
How do I save leftovers?
Put leftover soup in an air-tight container in the fridge and it will keep for 3 to 4 days. You can freeze leftover soup and keep it for about 3 months. Make your own individual freezer meals by freezing them in small portions using a silicone muffin pan or other silicone freezer container.