My Chicken Tortilla Soup combines shredded chicken, corn and beans, with a delicious broth that incorporates homemade enchilada sauce and chicken broth. Adjust the spices to your liking, and add all the toppings, including cilantro, jalapeño, avocado, and tortilla chips!
Cuisine: American, Mexican
Keyword: chicken tortilla soup, tex-mex
Servings: 82-cup servings
Author: Sue Ringsdorf
For the soup:
1large yellow onion- chopped
kosher salt and pepper- to taste
5cupshomemade enchilada sauce - homemade recipe on my site (or store-bought)
4cupslow-sodium chicken broth
2.5poundschicken breasts- cut into thirds
15oz.black beans- rinsed and drained
fresh cilantro, jalapeno, tortilla chips, avocado slices- for serving
In a large saucepan, heat olive oil on medium heat. Add onion and sauté until soft, approximately 5 minutes. Add garlic and stir for another 30 seconds.
Pour homemade enchilada sauce and chicken broth into pot, and bring to a boil. Add chicken breasts and reduce heat to simmer. After chicken is done (about 15 minutes), remove and shred. Using a standing mixer makes the shredding super easy!
Add the frozen corn and black beans to soup mixture. Add shredded chicken back to saucepan, and simmer for another 5-10 minutes. Stir and check seasonings.
Serve with toppings. Enjoy!
Make the homemade enchilada sauce in advance, and store in your refrigerator.