This Chicken Tortilla Soup is so lazy it doesn’t even have tortillas in it! Just kidding 🙂 I love the taste of tortilla soup but wanted to make it low carb.
This soup is extremely simple. Use a rotisserie chicken to make your life easy, sauté up some basic soup veggies and throw it all in a pot.
If you don’t do beans you don’t have to use them. If you don’t have both red and green bell peppers; just use what you have. This recipe is not strict what’s so ever and you can adjust whatever ingredients you need depending what you have on hand. The one item I would say is essential is the Herdez Salsa. I recently learned this trick from a friend, adding a jar of Herdez salsa is a crazy flavor booster for soups, chili, your name it! Trust me…..do it! If you are a lazy person (like me, Mon-Thurs), if you are always in the mood for soup (like me, Mon-Sun), this recipe is for you and is ready in a pinch.
Feel free to go crazy with toppings (sliced radish, lime wedges, tortilla chips, fresh diced onion) or just top with plain cilantro (like me!!!).
- 2 tablespoons olive oil/coconut oil/ghee (your fat of choice)
- 1 large white or yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 1 jalapeno, finely diced (remove seeds and ribs if you don't like things too spicy)
- 3 cloves garlic, minced
- 1-48 oz container chicken broth
- 2 cups water
- 1 16-oz can pinto beans (do not drain)
- 1-14.5 oz can diced tomatoes with green chiles
- 1-16 oz can Rotel Herdez Salsa (doesn't matter; mild, med, or hot)
- 1 rotisserie chicken, shredded, skin on
- 2 teaspoons cumin
- ½ teaspoon (or more) cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- Cilantro for garnish, optional
- In a large pot on medium heat, add 2 tablespoons of olive oil. Add diced onions and sauté until translucent, about 6-8 minutes.
- Add diced bell pepper, jalapeño, and garlic. Sauté for about a minute longer.
- Pour in broth, water, undrained pinto beans, tomatoes, salsa, shredded chicken, and spices.
- Turn heat to high to bring the soup to a boil. Once boiling, lower heat to medium-low and allow to simmer for 20 minutes. Add more liquid if necessary. Season to taste with salt and pepper before serving, top with fresh chopped cilantro.
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