This past weekend flew by! I wish the weeks would go by that fast, too…Anyway, like I said here I had a relaxing weekend spent with my dad and then he left for a couple of days so I got to dog-sit this guy which was fun, but it also doesn’t make me want to go out and get a dog right now either (much to my parent’s relief, I’m sure!). Whenever I get things added into my schedule like that, I always go for easy meals to make for dinner. I had some of this creamy roasted chicken tortilla soup leftover in the freezer when I made it a few weeks ago and it was the perfect dinner for the end to a busy day.
Everyone has their favorite recipe for chicken tortilla soup, but this one is not only delicious, but fast and freezable. You can either buy a rotisserie chicken from the store, or you can buy some chicken breasts (skin on for more flavor!), roast them in some olive oil and salt and pepper and then shred them like I did here. Unlike some chicken tortilla soup where the chicken turns out dry (I have no idea how that can happen but somehow it does!), this roasted chicken is perfect because it stays so juicy and flavorful. Just a touch of heavy cream rounds this soup out in the best way, but, if you’d rather leave it out, you definitely can. This is a great soup to have on chilly nights or to bring to a tailgate – just pack up the toppings separately and bring a big pot of this soup – it’ll definitely be a winner!
Ingredients
- 2 Tbsp olive oil
- 1 white onion, diced
- Salt and pepper
- 4 cloves garlic, minced
- 1 tsp chile powder
- 2 tsps Mexican oregano
- 1/8 tsp cayenne
- 8 cups chicken broth
- 15 oz can diced tomatoes
- 15 oz can pinto beans
- 4 oz can of diced green chiles
- 8 corn tortillas, cut into strips
- 1 lb chicken, roasted and shredded
- 1/3 cup heavy cream
- 2 Tbsp cilantro, chopped
- For serving:
- Cilantro
- Avocado
- Fried tortilla strips
- Cheddar cheese
Instructions
- In a large dutch oven, place the oil in the bottom of the pot and heat to medium-high. Add the onions and salt and pepper and cook for 4-5 minutes until translucent then add the garlic, chile powder, oregano, and cayenne and cook for another minute or so. Add the chicken broth, diced tomatoes, pinto beans, and green chiles, and bring to a boil. Once boiling, add the tortilla strips. Simmer, covered for 10-15 minutes. Add in the roasted chicken and simmer, covered for another 15 minutes. Right before the soup is done, pour in the heavy cream and cilantro and cook for another 5-10 minutes, mixing well to incorporate. Serve immediately and top with more fresh cilantro, avocado, fried tortilla strips and cheddar cheese.
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