Mel’s Chicken Tortilla Soup

This Chicken Tortilla Soup is my go-to when the temperature dips way down. It’s that fireside southern comfort that warms you right up, from your heart, all the way down to your toes.

Mel’s Chicken Tortilla Soup

2-TBSP olive oil

1/2 large onion, diced

1 carrot-peeled and diced

1 celery stalk, diced

1 jalapeño diced, and I remove the seeds

2 tsp minced garlic

2 TBSP favorite taco seasoning

4 cups chicken broth or stock

1-1/2 cups salsa, I use my homemade salsa(let me know if you need this recipe)

1 can fire roasted corn, drained

1 can black beans, drained and rinsed

2-3 cups cooked shredded chicken

3 TBSP softened cream cheese 

Toppings:Shredded cheese, lime juice, sour cream, cilantro, crispy tortilla strips, avocado, and whatever else you like on your taco would be amazing!!

Start by adding your olive oil to a heavy bottomed pot, I use my dutch oven for this, and let it heat up.  Once it’s hot, add in your diced up onion, carrot, celery and jalapeño and give that a stir.  I add about 1/2 tsp each of salt and pepper to season the veggies.  Ok now let these saute for 6-8 minutes or until the veggies start to soften.  Add the minced garlic and the taco seasoning and stir, let this cook only until fragrant, about 30 seconds.  Add the chicken broth, salsa, fire roasted corn, and black beans and give that a stir around and bring this up to a good simmer. Now add in the shredded chicken and the cream cheese.  Once the chicken in warmed though and the cream cheese is melted, you’re ready to serve!  I like to top mine with shredded cheese, sour cream, cilantro and crispy tortilla strips!  Store any leftovers in a covered container in the fridge.  Enjoy!!