Weeknight Chicken Tortilla Soup

Weeknight Chicken Tortilla Soup

DATE: December 29, 2022
  • diet
  • dinner
  • Gluten-Free
  • lunch
  • meal type
Our De Spice Cito spice blend is everything in this easy peasy weeknight meal. The toppings are a must. Make this when you have a left over rotisserie chicken or any chicken leftovers. It will save the step of simmering chicken in the broth for hours. Use a high quality, low sodium chicken stock for a nice rich broth. It's really hard to go wrong here!
  • 40 mins
  • 6
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Featured product

De Spice Cito

De Spice Cito

Adobo Spice Blend
Ingredient Graphic
  • 1 lb. rotisserie chicken meat, shredded
  • 1 cup salsa verde
  • 4 small Mexican onions or 1/2 yellow onion
  • 1 tbsp Healthy On You ® De Spice Cito Adobo Spice Blend
  • 8 cups chicken broth, separated
  • 2 cups fresh or frozen corn
  • 1 cup cilantro
  • 1 15 oz can Pinto beans drained and rinsed
  • 2 fresh tortillas, torn

Garnishes

  • 1/2 cup cilantro, chopped
  • 2 avocados, diced
  • 2 tbsp fresh lime juice
  • 1/4 cup green onions for garnish
  • Sour cream
  • tortilla chips
  • lime wedges

Directions

  1. Heat a dutch oven or soup pot over medium high heat and add 6 cups of the chicken stock. Bring to a boil.
  2. Add the corn, pinto beans, reduce the heat to simmer, cover and cook for 10 minutes.
  3. Meanwhile, in a high powered blender, add the salsa verde, Mexican or yellow onions, torn tortillas, De Spice Cito Spice Blend and the remaining 2 cups of chicken broth. Process for 20 seconds until the tortillas are broken down and the liquid is a thick purée.
  4. Gently pour the purée into the pot with the stock and bring to a boil. Reduce the heat so the mixture bubbles gently; add the 2 cups of cilantro and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary.
  5. Divide the garnishes among 4 to 6 bowls. Ladle the soup into the bowls and top with the tortilla chips. Serve immediately with lime wedges.

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