Easy Chicken Tortilla Soup with Rice
This is a solid weeknight soup that comes together in under an hour and uses rotisserie chicken to make it faster. The rice cooks directly in the broth so there's minimal cleanup.
Ingredients
Ingredients (~9 servings)
- 1 Tbsp olive oil
- 1 large onion, diced
- 6 cloves garlic, minced or pressed
- 1 jalapeno pepper, chopped with seeds removed
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 3/4 tsp ground black pepper
- 1/2 tsp salt
- 48 oz reduced-sodium chicken broth
- 1 can crushed tomatoes, 28 oz
- 28 oz water
- 1 can diced tomatoes with green chiles, 14.5 oz
- 6 cups cooked, shredded chicken
- 1 1/2 cups canned black beans, rinsed and drained
- 3/4 cup sweet corn kernels
- 1/2 cup long grain brown rice, uncooked
- Baked tortilla strips
- Shredded cheese
- Cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and chopped jalapeno.
- Saute for 2-3 minutes until onion begins to turn golden.
- Add chili powder, cumin, oregano, black pepper, and salt.
- Stir for 30 seconds to bloom the spices.
- Pour in chicken broth, crushed tomatoes, water, and diced tomatoes with green chiles.
- Add shredded chicken, black beans, and corn.
- Bring to a boil over medium-high heat.
- Stir in uncooked brown rice.
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until rice is tender.
- Ladle into bowls and top with tortilla strips, cheese, cilantro, and lime wedges.
Notes
Squeeze lime over each bowl before serving to brighten the flavors.