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This chicken tortilla soup made with rotisserie chicken is perfect for a chilly day.
Ingredients
- 4 (14.5 ounce) cans chicken broth
- 3 cups shredded rotisserie chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- ½ cup salsa
- 5 (6 inch) corn tortillas
- ¼ cup chopped fresh cilantro
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, occasionally stirring, for 10 minutes.
Step 3
Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
Step 4
Bake in the preheated oven until golden brown, about 5 minutes.
Step 5
Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Tips
You can use any meat in place of rotisserie chicken.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 17% |
| Cholesterol70mg | 23% |
| Sodium1398mg | 61% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber6g | 21% |
| Total Sugars3g | |
| Protein27g | |
| Vitamin C3mg | 13% |
| Calcium50mg | 4% |
| Iron3mg | 16% |
| Potassium501mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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