Chicken Tortilla Soup

This Chicken Tortilla Soup is a hearty soup that is fast and delicious made with refried beans, taco seasonings, corn, black beans, and your favorite soup toppings.

Chef Alli

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Ingredients

1 rotisserie chicken
2 - 16 oz. cans refried beans
1 oz. pkg. of your favorite taco seasoning
2 - 14 oz. cans petite diced tomatoes and green chiles
1 cup sweet corn frozen or canned
1 - 15 oz. can black beans rinsed and drained
4 cups chicken broth
Chopped cilantro sour cream, and shredded cheese, for garnish

Instructions

Remove the skin from rotisserie chicken; discard. Gently pull the chicken meat from bones, then shred the chicken.
In a large pot or Dutch Oven over medium high heat, combine all ingredients.
Bring the soup to a high simmer, then reduce the heat to medium, simmering the soup for 15-20 minutes, stirring often.
If the soup is too thick in consistency, add a bit more broth, as desired.
Serve soup garnished with fresh cilantro, sour cream and shredded cheese.

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