Rotisserie Chicken Tortilla Soup
Recipe by Suellen Maggard from allrecipes.com
Dinner,Lunch 30 Mins.
Ingredients
8
8 servings
- •4 (14.5 ounce) cans chicken broth
- •3 cups shredded rotisserie chicken
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can corn, drained
- •½ cup salsa
- •5 (6 inch) corn tortillas
- •¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, occasionally stirring, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Nutritional Facts
Per 8 servings
- Calories: 335
- Carbohydrate: 28g
- Fat: 13g
- Fiber: 6g
- Protein: 27g
- Sugar: 3g
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