Soup season is upon us and we’re all craving a warm bowl of soup. Here is an easy and delicious recipe that will have you coming back for seconds! Make sure to check out my DIY taco seasoning that is easy to make and healthier than the ones you buy in stores. You can find that recipe here and this recipe makes enough for what you need for the creamy tortilla soup.
2 TBSP Avocado oil
1 small yellow onion, diced
1 bag of Tyson’s frozen chicken cubes or Rotisserie chicken shredded
4 cloves garlic, diced
2 TBSP DIY Taco Seasoning
4 cups chicken broth
1 (15oz) canned diced tomatoes
1 (7oz) can of El Pato spicy tomato sauce (yellow can)
1 (15oz) can canned corn
1 (15oz) pinto beans, drained and rinsed
1 TSP Cayenne Pepper
1 TSP cumin
¾ cup Mexican sour cream
1 cup shredded cheddar cheese
1/2 of bunch of fresh cilantro, roughly chopped
1-2 limes for topping (optional)
Step 1: In a large pot or Dutch oven, heat up 2 TBSP of avocado oil over medium high heat. Then add the diced onions to the pot and cook for ~2 minutes or until onions are translucent.
Step 2: Add the entire bag of frozen chicken (or Rotisserie chicken) and to the pot and mix with onions. Cook for about 5 minutes.
Step 3: Add the garlic and taco seasonings to the chicken, make sure all chicken gets coated with the taco seasoning.
Step 4: Add the chicken broth, canned diced tomatoes, El Pato sauce, corn, pinto beans, cayenne pepper and cumin to the pot and mix all ingredients together. Cover your pot and let soup come to a boil.
Step 5: Reduce heat to low and add Mexican sour cream, cheese and half of chopped cilantro. Mix everything together and let it simmer for ~5 minutes.
Step 6: Pour soup into a bowl and top with crushed tortilla chips, fresh avocado and more cilantro and lime (optional).