It's that time of year where Mother Nature just can't quite make up her mind. It's like she's going through "the change" and doesn't care who gets the brunt of it. Upper 70's and sunny one day and then overcast at mid 30's the next. This can make it especially hard when you're attempting to cook for the week.
I knew I wanted soup- something light, tasty and let's not forget, easy to make. After looking through a few recipes, I finally decided to make my own twist to Chicken Tortilla Soup. Let's check it out.
In a medium stock pot, sautee onion and garlic with a little olive oil for a few minutes until tender.
Add the spices, salt and Rotel. Mix well.
Then continue to add chicken broth, diced tomatoes, corn, tomato paste and black beans. Stir well and cover on high heat.
Bring to a quick boil and then simmer for 20 minutes.
Lastly, add rotisserie chicken to your liking. - I'm extremely weird about texture and I can't handle chewy chicken so I use a rotisserie for this recipe. It's super easy and tasty. Put as much as you like in there. Who's going to argue with that?
Ladle soup into individual bowls and top with crush tortillas. I squeezed a little lime to finish.
There are a few other options for toppings such as sour cream, green onion and avocado. I tried to keep it on the light side this time.
And that's it! Super easy, quick and so tasty. Try it yourself and let me know what you think!