Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Cook time: 55 min
Total time: 55 min
Ingredients: 4 cups chicken broth; 4 cups cooked shredded chicken; One 14.5 oz can diced tomatoes; One 15 oz can black beans drained; 1 tbsp diced chipotles in Adobo sauce; 1 medium onion diced; One 15 oz can corn; 2 garlic cloves minced; 1/4 cup roasted red peppers roughly chopped; Tortilla chips; Salt & Pepper to taste; 2 TBS Taco Seasoning (we like to go with Idaho Spice Company Taco Seasoning, but that is just our opinion)

This recipe came to be because I put a whole chicken in a crockpot, left to go hiking and came home hours later without going to the grocery store. Yes, I forgot a few needed ingredients to finish making chicken noodle soup and there was no way I was heading to the store. But I also know I have my go to favorite, Idaho Spice Company Taco Seasoning.

Digging through the refrigerator I found some corn tortillas, sour cream, chipotles in adobo sauce and cilantro. When I picked up the cilantro I knew what must be done. Chicken Tortilla Soup. It must have been years since I last had this amazing and flavorful soup.

You can make this soup as simple or complex as you wish. You can use rotisserie chicken and just shred it at home, or you can roast a chicken at home and use the leftover chicken for chicken quesadillas the next night.

I recommend cooking this soup in a Dutch oven. If you don’t have one, you need to buy one right away. You can use either an enameled cast iron or a traditional cast iron. Either one will do the job.