2 T Olive Oil
1 lg onion chopped
2 T minced garlic
4-6 corn tortillas
14 oz can Rotel
4 c chicken broth
1 T taco seasoning
1 T cilantro
1 can black beans
2 c chopped chicken
shredded Monterrey Jack cheese
Ok my friends, this gal does not really like soup. But THIS soup is one of my FAVORITE meals. It’s a VERY simple soup, but there are a few extra steps that just make it amazing. If you skip out on the cheese and sour cream this is about as healthy as you can get 😉 Trust me, give it a try, you wont’ regret it!
First saute the garlic and onion in the olive oil. You don’t need to spend a lot of time chopping the onion cause we are going to run this whole soup through the blender! When the onions are translucent add the tortillas and cook them till they soften and start to break up (if you are short on time, you can skip that step)
Add the Rotel, chicken broth, taco seasoning, cilantro, lime juice, and black beans. Now something you should know about the Food Snob, I don’t always measure. I often use the recipe as more of a guideline. I gave you the recipe exactly as I have it in my recipe box, but make changes according to what you like! the tortilla pieces with make it thicker, the black beans make it a darker color. Sometimes I use 1 T of taco seasoning, some times I use more, you can use fresh or dried cilantro. If I have fresh I use about 1/2 a bunch. Lime juice you can use 1/-a whole lime or a squeeze of lime juice from a bottle.
At this point I will add my frozen chicken breasts. 3-5 depending on size and how much chicken you want. bring soup to a boil, and let it simmer 30-60 mins. Make sure chicken is cooked through.
Sorry I was in a hurry when I got to this step, so I forgot to take a picture, but THIS is the MOST IMPORTANT. This is what makes this soup awesome! Pull out the cooked chicken breasts and either use an emulsion blender, or transfer you soup a little at a time into a blender and blend it all up.
Once you finish blending a portion run it through a strainer scraping inside of the strainer with a rubber scrapper to speed up the process. discard the “pulp” and continue this process till you have blended and strained all the soup. In the mean time chop or shred the chicken and add it to the strained soup. Thick and creamy chicken tortilla soup!
Now top with you favorite toppings! I think these chips are a MUST have for this soup.
You will find them with the croutons in the grocery store, NOT the chips.
Doesn’t that look tasty?!?! Just in time for fall!
…ok, in all honesty, when I eat this soup my bowl looks more like this
Oh my yumminess! You have GOT to try this!