A hearty soup that’s a blend between a soup and a chowder. Packed with black beans, corn, tomatoes and rotisserie chicken then topped with lime juice and cheese. This is comfort food in a bowl!
For the Homemade Tortilla Strips
4 flour tortillas, taco sized
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
For the Soup
2 tablespoons olive oil
2 and 1/2 cups shredded rotisserie chicken
1/2 of of white or yellow onion, diced
3 cloves of garlic, grated
1 14.5oz can petite diced tomatoes
1 15oz can black beans, drained
2 and 1/2 cups corn– you can use canned or frozen. If you use frozen you need to cook it first.
3 14.5oz cans of ow sodium chicken broth or stock
1 15oz can crushed tomatoes
2 teaspoons corn starch mixed into 2 teaspoons water
1 cup light cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon oregano
2 teaspoons chopped cilantro
1 tablespoon fresh squeezed lime juice, plus lime juice for garnishing
Sour cream and shredded Cheddar cheese for garnishing
1. To make the tortilla strips, lay your tortillas out on a broiling pan, you may need to do these in batches. In a small bowl, mix 1 tablespoon of vegetable oil with 1/8 teaspoon of each of these seasonings: salt, garlic powder, onion powder, and paprika. Brush each of the 4 flour tortillas with the spiced oil mixture with a basting brush. Then, with a pizza cutter slice each tortilla into thin strips. Place under the broiler on high for 3-4 minutes, then remove and flip all the strips over, and broil for an additional 2-3 minutes. Broiling time really depends on your oven, keep a close eye on these for when they are getting browned and crispy. Things can go from browned to burned very quickly under the broiler! Once done, remove from the broiler and carefully crumble into bite-sized pieces.
2. Pour the olive oil into a large pot and heat over medium heat, add the diced onion and garlic and cook for a minute, then pour in the corn and cook for 10 minutes, stirring occasionally allowing the corn to get slightly browned.
3. Pour in the chicken broth, diced tomatoes, crushed tomatoes, black beans, shredded chicken, corn starch and water mixture, light cream, salt, pepper, cumin, chili powder, garlic powder, paprika, cilantro, lime juice, and oregano. Stir so everything is blended together then raise the heat to bring to a boil, reduce heat and simmer for 20 minutes.
4. To serve, ladle soup into a bowl and top with shredded Cheddar cheese, fresh squeezed lime juice, and the homemade tortilla strips. I mix sour cream with a little water and drizzle that on top as well!
An option serving method if you want to make this cheesy, pour soup into oven/broiler safe bowls, top with shredded pepper jack cheese ans broil several minutes until browned and bubbly.
After adding the spices and allowing to simmer, carefully taste and adjust spices to your liking.
I like the low sodium broth to cut down on the salt.
If you don’t make the homemade tortilla strips, you can crumble corn chips over top.
Keywords: creamy chicken tortilla soup