Chicken Tortilla Soup
Bright, comforting, and full of flavor, this Chicken Tortilla Soup comes together with ease thanks to our Verde Chile Salsa. The tangy green chili base builds depth quickly, while tender cooked chicken and sweet corn make it hearty and satisfying. It is the kind of weeknight meal that feels thoughtful without requiring extra time in the kitchen. Perfect for leftover chicken or an easy rotisserie shortcut.
Serves: 6
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Ingredients
- 1 green bell pepper, chopped
- ½ white or yellow onion, chopped
- 1 tsp minced garlic
- 1 cup New Canaan Farms Verde Chile Salsa
- 30 oz canned corn (use liquid for a lighter broth or drain for a thicker soup)
- 3–4 cups cooked, shredded or chopped chicken (rotisserie works well)
- 32 oz chicken stock or broth
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- ½ cup fresh cilantro, chopped
Serve With: Avocado slices, sour cream, fresh jalapeños, or tortilla chips for crunch.
Directions
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Place a large soup pot over medium heat. Add the bell pepper and onion and sauté for a few minutes until slightly softened. Stir in the garlic and cook just until fragrant.
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Add the chicken stock, Salsa Verde, and corn. Bring to a gentle boil, then reduce to a simmer.
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Stir in the cooked chicken, salt, and pepper. Simmer uncovered for 10 to 15 minutes, until the vegetables are tender and the flavors have blended.
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Stir in the fresh cilantro, taste, and adjust seasoning as needed. Serve warm with your favorite toppings.