This Chicken Tortilla Soup is one of those fast cooking, super satisfying recipes that has a guaranteed spot on permanent meal time rotation at our house.

Pre-roasted chicken and black beans are simmered in a red chili broth flavored with garlic, onions, oregano, and cumin.

Then, come the toppings... Pile your bowl with tortilla chips, avocado, lime, green onions, jalapeños, cilantro, and sour cream. The soup is an hearty, mouthwatering weeknight meal that will be on the table in just over 30 minutes.

Photo byRebecca Blackwell/ alittleandalot.com

I almost always make this soup at the end of a week in which I've made Enchilada Casserole and Roast Chicken.

My family and I love the soup so much that it's something I plan for, making sure to reserve 1 cup of the enchilada sauce and roast enough chicken to ensure a cup or two is leftover for this soup.

But truly, if you have leftover chicken of any kind this soup is a great way to use it. The same goes for the random veggies rolling around in your crisper. Chop them up and toss them in.

Of course, you don't need to have leftover anything to make this soup.

Pick up a rotisserie chicken from your local market, open a can of enchilada sauce, and you're good to go.

Photo byRebecca Blackwell/ alittleandalot.com

Using Pre-Cooked Chicken Makes This Recipe Quick and Easy

Use roast chicken, any other kind of leftover cooked chicken, or pick up a rotisserie chicken at your local market.

Roasting a couple of chickens is something I do about twice a month, making sure to roast enough for leftovers.

It's no more work to roast 2 or 3 chickens than it is to roast 1, and having leftover roast chicken meat is always a good thing. This soup is one of my favorite ways to use it up.

Over the years, I've discovered two ways of roasting chicken that are fool proof and delicious every time. Both methods require minimal prep time (5-10 minutes) and only 3 ingredients, including the chicken. You'll find both roast chicken methods here.

Or, follow this super easy method for poached chicken. It only takes a few minutes and will give you perfectly cooked, flavorful chicken without any of the additives that are often included in grocery store chicken.

This Chicken Tortilla Soup is All About the Garnishes

The broth, chicken, and beans are delicious all on their own, but the topping are where it's at.

Ladle some soup into your bowl then load it up with crushed tortilla chips, avocado, cheese, green onions, cilantro, jalapeños, and sour cream.

Photo byRebecca Blackwell/ alittleandalot.com

Photo byRebecca Blackwell/ alittleandalot.com

Recipe: Chicken Tortilla Soup

This recipe was originally published on alittleandalot.com. For more detailed instructions, please see the original recipe: Chicken Tortilla Soup

• 2 tablespoon extra virgin olive oil (or vegetable oil)
• 1 large yellow or white onion, diced
• 4 cloves of garlic, diced
• 7 oz (¾ cup) adobo sauce
• 2 teaspoon dried oregano
• 1 ½ teaspoon ground cumin
• 2 teaspoon granulated sugar
• Salt and pepper
• 1 cup red enchilada sauce (*See note)
• 4 cups chicken broth
• One 14 oz can diced tomatoes
• 15 oz (1 ¾ cup) black beans (*See note)
• 2 cups cooked, shredded chicken (*See note)

Top the soup with any or all of the following garnishes:

• Slices of lime
• Diced avocado
• Fresh cilantro
• Diced green onions (white and light green parts only)
• Diced jalapeño (seeds removed), OR pickled jalapeños
• Shredded Monterey Jack Cheese
• Crushed Tortilla Chips
• Sour Cream

1. Add the oil and diced onion to a large, heavy bottom saucepan or dutch oven and set it over medium heat. Cook, stirring frequently, until the onions are soft and translucent.
2. Add the diced garlic, adobo sauce, oregano, cumin, sugar, 2 teaspoon salt, and ½ teaspoon ground black pepper to the onions. Cook stirring constantly, for 2-3 minutes.
3. Add the enchilada sauce, chicken broth, and can of tomatoes. Turn the heat to high and let simmer for about 15 minutes to allow the flavors to develop.
4. Stir in the black beans and chicken and cook another minute or two to warm. Taste and add more salt if desired.
5. Serve with any, or all, of the garnishes, allowing each person to top their soup as they like.

Recipe notes:

I almost always make this soup at the end of a week in which I've made Enchilada Casserole and Roast Chicken. It's something I plan for, making sure to reserve 1 cup of the enchilada sauce and roast enough chicken for 2 cups of leftovers to add to this soup.

What Enchilada Sauce should you use in this recipe?

This is my favorite, super easy recipe for Homemade Enchilada Sauce. The recipe uses frozen pureed chili to create an authentic enchilada sauce in just a few minutes.

You can also use a can or jar of prepared enchilada sauce. Just taste the broth and add more seasoning if you like; canned enchilada sauce tends to be a bit more bland than the homemade variety.

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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