This soup is hearty and healthy, and just really tasty. I ended up using a rotisserie chicken from the store, making it even faster. (It only took me 20 minutes from start to finish—perfect for a busy girl.)
I ended up enjoying the soup more than the cornbread.
20-minute Tortilla Soup
Simple and so delicious. Use a rotisserie chicken to get this done in 20 minutes. Boiled chicken works well, too, although it will add cooking time.
1 tablespoon olive oil
1 green bell pepper, diced
1 yellow onion, diced
1 teaspoon salt
2 cans (14.5-ounce) petite diced tomatoes
2 cans (14.5-ounce) low-sodium chicken broth
1 ½ cups frozen corn
1 ½-2 cups diced or shredded rotisserie chicken
Cheddar cheese, shredded
Crushed tortilla chips
Heat olive oil in a soup pot until shimmer. Add pepper, onion, and salt, and sauté until tender. Add tomatoes and chicken broth; heat over medium-high until simmering. Add corn and chicken, and cook until corn is unfrozen and chicken is heated through (about 5 minutes). Serve with cheese and tortilla if desired.
Kate Ensign-Lewis is the Associate Editor at LDS Living. She loves cooking in her tiny kitchen, eating great new foods with her husband, and finding good entertainment and art. She likes (virgin) pina coladas, but does not like getting caught in the rain.
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