Fall is here! And around here that means SOUP!! This Grilled Chicken Tortilla Soup is zesty and tastes amazing on a chilly autumn evening. While the ingredients I have posted here are the way I like to make it; I’ll give you some ideas on what you can change up if you want options. A great side to this soup is Grilled Cornbread, the flavor profiles go great together as do the textures.
Grilled Chicken Tortilla Soup
1 can 16 oz. black beans
2 lbs. grilled chicken, cubed (if you want a great resource for grilling – The Complete Guide to Grill Hacks and Cooking Temps is definitely a go to!)
⅓ cup long grain rice, uncooked
1 can 15 oz, whole tomatoes, mashed & undrained
1 can 10 oz enchilada sauce
1 medium onion, chopped
1 can 4oz green chilies, diced
2 cloves garlic, chopped
8 cups chicken broth
1 pkg taco seasoning
1 pkg 10z. frozen corn
- Combine all ingredients except tortillas trips in a large stock pot.
- Bring to a boil, reduce heat to medium/low and simmer for 30 minutes or until rice is cooked
- Serve with tortilla strips
This can definitely be made in a slow cooker (3-4 hours on low) or in a pressure cooker on high for 6 minutes. If you want to eat right away you can quick release after 5 minutes, but you can also just let it natural release if you are making it ahead of dinner.
This is a GREAT meal to bring to a loved one who is under the weather or just for sharing with friends. Ladle the hot soup into mason jars for transporting. Wrap them in towels and the soup will stay hot for awhile.
You can easily increase the rice and decrease the beans accordingly if preferred. Add cilantro, sour cream and/or shredded cheese for additional garnishing as well. Any way you make it this is an easy soup to put together and tastes SO good. And it’s also a great way to use up chicken leftovers.