Last summer, I got a craving for Chicken Tortilla Soup and even though it was 80 degrees outside, I made some. And it was good.
But last week, the weather was cold and rainy and again, I got the craving. But this time, I decided to throw together some different ingredients to see what I could come up with. And it was BETTER.
I credit it all to this recipe from Our Best Bites, which calls for fresh lime juice to be added to the soup right before it’s served. THAT, my friends, is the secret to life and great Chicken Tortilla Soup.
Chicken Tortilla Soup
Rotisserie chicken, shredded
1 pkg Ranch dressing mix
1 pkg taco seasoning
32 oz chicken broth
1 can black beans, drained
1 can whole kernel corn
2 cans Rotel tomatoes and green chiles, drained.
1 large onion, chopped
4 cloves garlic, minced
2 jalapeño peppers, seeds removed and chopped
1 tsp salt
1/4 tsp black pepper
Juice of four limes
Add the shredded chicken, then sprinkle in the seasonings, stirring to coat. Pour in the chicken broth and then add beans, corn and tomatoes. Bring to a boil, then reduce heat and simmer 20-25 minutes.
Season with salt and pepper to taste. Add the lime juice immediately before serving. Garnish with shredded cheese, tortilla chips and sliced avocado.
Looking for more fall recipes? Look no further!
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