September 5, 2013

Easiest Ever Chicken Tortilla Soup

Posted by Lauren

Risotto might be my “signature” dish, but people who know me really well know that the food I get the most excited for is soup. I’m pretty sure I could eat it every day and never get tired of it. As soon as the the slightest hint of fall makes an appearance, you can pretty much bet that I have a big pot on the stove. And I’ll make a pot at least one a week through… oh… May? It’s just so good and SO EASY.

I threw this chicken tortilla soup together the other day and it was seriously the easiest thing ever. With the exception of the sliced avocado that I put on top, it’s made entirely of pantry staples and can be on the table in 30 minutes. So, what’s the secret? ShopRite Organic Chicken Stock, which has a deep, rich flavor, and high-quality jarred salsa. That’s right: no need for peppers, onions, garlic, or tomatoes – you have them all right there!

And it’s insanely good.  There’s not a single thing I’d change about it and I definitely won’t be using my old recipe anymore!

Easiest Ever Chicken Tortilla Soup
Serves 4
Prep Time 5 minutes
Cook time 25 minutes


  • 1-1/2 cups of your favorite high-quality salsa
  • 1 carton ShopRite Organic chicken stock
  • 1 can organic black beans, rinsed and drained
  • 1 all natural boneless, skinless chicken breast
  • 2 corn tortillas, diced
  • 2 Tablespoons chipotle chile powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: sliced avocado, fried tortilla strips, and cheddar or Monterey Jack cheese


Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.

Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.

Divide between four bowls and top with avocado, tortilla strips, and cheese.

Tip: To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.

IMPORTANT NOTICE: As a POTLUCK blogger, I received the ShopRite Organic Chicken Stock for free.