Chicken Tortilla Soup With Rotisserie Chicken & Sausage

photo by Heather N.
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Yields:
-
1 crock pot
- Serves:
- 10
ingredients
- 4 (15 1/2 ounce) cans navy beans or (15 1/2 ounce) cans great northern beans
- 2 (15 1/2 ounce) cans black beans
- 1 (15 1/2 ounce) can cannellini beans
- 32 ounces low sodium chicken broth
- 1 large yellow onion, diced
- 2 tablespoons minced garlic cloves
- 2 tablespoons ground cumin
- 2 1⁄2 teaspoons chili powder
- 3 teaspoons coriander
- 1 (1 1/4 ounce) packet low-sodium taco seasoning
- 2 limes, juiced
- 2 rotisserie-cooked chicken, shredded
- 16 ounces sweet Italian sausage
- 2 (10 ounce) cans Rotel tomatoes & chilies
- 1 -2 jalapeno (optional)
- 1 tablespoon Greek yogurt (per bowl soup topping)
- 1 tablespoon cilantro (per bowl soup topping)
- 2 tablespoons reduced-fat extra sharp cheddar cheese (per bowl soup topping)
- 5 -6 tortilla chips (topping)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 2 teaspoons white pepper
directions
- Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
- Heat diced onion in olive oil over medium heat until translucent.
- Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
- Stir in chicken stock.
- Add mashed beans, and blend.
- Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
- In a separate pan brown sausage.
- Shred chicken meat, remove all skin first.
- Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
- You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
- Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.
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Reviews
-
I needed a recipe to make soup on a chilly day, and had some rotisserie chicken in the fridge. Just 2 of us, so I scaled down a bit. Easy to do. Very forgiving recipe since I live 15 miles in the country and can't just run to the store. I had to make a few adaptations since I didn't have black beans (added sweet corn), and didn't have sweet Italian sausage (didn't worry about that). Homemade is ALWAYS better than canned soup, and this one was a keeper. My husband likes creamy, rather than just brothy, soup, and the canned northern beans mashed up gave the soup a creamier, thicker base. I will definitely make this again!
RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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