Rotisserie Chicken Tortilla Soup
Description
This Mexican-style tortilla soup features rotisserie chicken, black beans, corn, and salsa topped with crisp tortilla strips for an easy 30-minute meal.
Ingredients
•
4 (14 1/2 ounce) cans chicken broth
•
3 cups shredded rotisserie chicken
•
1 (15 ounce) can black beans, rinsed and drained
•
1 (15 ounce) can corn, drained
•
1/2 cup salsa
•
5 (6 inch) corn tortillas
•
1/4 cup chopped fresh cilantro
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3
Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4
Bake in the preheated oven until golden brown, about 5 minutes.
5
Stir cilantro into soup. Ladle into bowls and top with tortilla strips.