Miss Mary’s Chicken Tortilla Soup Recipe
When the cold creeps in, let Miss Mary's Chicken Tortilla Soup warm you from the inside out. It tastes like Rick Bayless was your mentor, but this semi-homemade soup is easy enough to make on a school night.
This soup recipe is full of veggies and fiber with just the right amount of spice from our very own Bold & Spicy Bloody Mary Mix.
Chicken Tortilla Soup
Rated 5.0 stars by 1 users
Category
Soup
This recipe will serve 4-6 for dinner. Double the recipe for an easy party dish that is sure to impress!
Ingredients
-
2 Qts. Chicken Broth
(Try Meghan Telpner’s Bone Broth – it’s AMAZING.) -
2 Yellow Onions (Diced Finely)
-
1 ½ Cups Corn
(Frozen is totally ok!) -
2—4 oz. Cans of Green Chilis or 4 Whole Roasted Poblano Peppers (Diced)
-
1.5 lbs. Rotisserie Chicken (Shredded)
-
-
1—14.5 oz. Can Black Beans (Drained and Rinsed)
-
1—14.5 oz. Can Pinto Beans (Drained and Rinsed)
-
1—14.5 oz. Cans of Fire-Roasted, Diced Tomatoes
- Salt and freshly ground black pepper, to taste
-
Juice of 1 Whole Lemon or 2 Whole Limes
-
1 Cup Heavy Cream
(Non-Dairy Option: Unsweetened Coconut Cream) -
Garnish: Tortilla Strips (See Notes), Fresh Cilantro, Diced Avocado
Directions
To start, add EVOO to a large stew pot and cook the onions until they’re translucent.
Add chilis and corn to the pot. If your pot is large enough to spread out the mix, turn the heat up to put a char on the corn. It adds a little smoky flavor that you’ll lurrrve.
Add shredded chicken, beans, and tomatoes. Season well with salt and pepper, bloody mary mix, and citrus. Stir to combine.
Add the broth and let simmer for 30 minutes to 4 hours.
Before serving add cream to pot, stir to incorporate. Garnish with tortilla strips, avocado, and fresh cilantro.
