I love love love tortilla soup! With this past weekend being nothing but cold rain and wind, it felt necessary to make it! This soup is quick, easy, and full of veggies!
Let’s jump right in!
First, heat up some olive oil in a large pot. To the olive oil add a diced red onion and a tbsp on miniced garlic. Sauté onions till slightly translucent.
Then it’s really quick from here! You simply add two cans of fire roasted tomatoes and two cans of green chilis to the pot. Then a bag of frozen corn and one to two cups of frozen or fresh carrots depending on your preference!
I love this Roasted Corn from Trader Joe’s! Yum!
To your mixture add the juice of one lime and 1 1/2 cartons of low sodium chicken broth! Make sure to season well with pepper and salt! Keep in mind I use low sodium chicken broth, if you would like to skip adding salt I would suggest getting regualr chicken broth or even one of both! Also, If you like heat slice up a jalapeño and put that it there as well!
Next bring this to a simmer. While waiting take a rotisserie chicken and shred the meat for the soup. Let the soup simmer for about 20 minutes and then lastly add the chicken!
Gunner LOVES chicken, so this begger eventually got a small piece!
I have lovely greasy fingers right?