Worcestershire sauce. That’s the unexpected secret ingredient that makes this Chicken Tortilla Soup so full of flavor and interest. I love this soup because it is super healthy and easy to make. (Hint: you can also use rotisserie or canned chicken to make it even easier.)
The fresh cilantro, melty cheddar, and cool sour cream really make this a refreshing, satisfying soup. I often double or triple it when we are having company. Everyone can make it their own by adding the toppings of their choice. 
Chicken Tortilla Soup
Author: Annie
Recipe type: Dinner
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 8 servings
The star ingredient in this soup is the Worcestershire sauce. It adds a little kick and interest!
Ingredients
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 can Rotel tomatoes
- 2 T oil
- 1 28 oz can crushed tomatoes
- 3 cups chicken broth
- 1½ cups chicken, cooked and shredded
- 1½ t cumin
- 2 tsp chili power
- salt to taste
- ¼ t pepper
- 2 t Worcestershire sauce
- 1 can black beans
- 1 can corn, drained (optional)
- Toppings:
- tortilla chips
- sour cream
- cheddar cheese
- cilantro
Instructions
- In a soup pot, heat oil over medium-high heat for 1-2 minutes.
- Saute onion and garlic over medium-high heat until soft, about 1-2 minutes.
- Add Rotel, tomatoes, chicken broth, chicken, corn, beans, and seasonings. Simmer for an hour.
- Top soup with chips, sour cream, cheese, and cilantro.
Love this soup! I went to warm up the leftovers and my husband ate the rest! It was gone in 1 1/2 days with just 2 people!
Great! Thanks for trying the recipe. We’ve been making it about once a week at our house, too,