This is an oldie but a goodie. This is one of the first recipes I ever created. It’s crazy easy and feeds a crowd, making it the perfect soup for a party. I like to make the chicken tortilla soup in the morning of the party I’m going to serve it at and then have a bar set up with toppings like olives, sour cream, shredded cheese and diced up avocados for guests to choose from. Make a big pan of cheesy jalapeño cornbread to go along with the chicken tortilla soup and you’ve got the easiest throw together party meal in history!
This chicken tortilla soup is also great, just because soup. Because this chicken tortilla soup is so easy and makes so much, it’s a great freezable soup for those busy holiday weeknights when you need something quick to put on the table.
Chicken Tortilla SoupSERVES 10-12 PrintDownload
- 1 medium onion, chopped
- 1 clove of garlic, chopped
- 2 Tbsp of olive oil
- 1 tsp of cumin
- 1 tsp of chili powder
- 2 bay leaves
- 1 10 oz can of rotel mexican mix lime/cilantro tomatoes and peppers
- 1 29 oz can of crushed tomatoes
- 1 14.5 oz can of tomato puree
- 1 15 oz can of corn
- 1 15 oz can of creamed corn
- 1 full box or 4 cups of chicken broth
- 1 rotisserie chicken, shredded
- In a large stock pot, heat up the olive oil to medium heat. Cook the onion for about 5 minutes and then add in the cumin and chili powder. Cook for another 3-5 minutes. Add in the garlic and cook for about a minute.
- Combine the other ingredients in the pot. You don't have to worry about draining anything, just open all the cans and pour them in. Cook over medium heat for about 10 minutes and then reduce the heat to simmer. Cook for at least 30 minutes to let all the flavors come together.
- Ladle into bowls and top with toppings of your choice: avocados, minced green onions, olives, sour cream, shredded cheddar cheese and/or crushed tortilla chips.