Ranch Chicken Tortilla Soup with Rotisserie Chicken
A creamy one pot tortilla soup made with rotisserie chicken, ranch dressing, taco seasoning, corn, and black beans.
Ingredients
Main Ingredients
- 32 oz low-sodium chicken broth 4 cups
- ⅔ cup ranch dressing
- 2 cup shredded rotisserie chicken skin removed
- 2 cans (14.5 oz each) diced tomatoes with green chiles undrained
- 1 package (1 oz) mild taco seasoning
- 14 oz frozen corn preferably a southwest blend with peppers and onions
- 1 can (14.5 oz) black beans drained and rinsed
- crunchy tortilla strips for serving
Instructions
Cooking
- Shred the rotisserie chicken, discarding the skin and bones, and measure 2 cups.
- Add the broth, ranch dressing, chicken, tomatoes with green chiles, taco seasoning, corn, and black beans to a large pot and stir.
- Bring to a slow boil over medium-high heat, stirring now and then.
- Reduce the heat to low, partially cover, and cook for 20 minutes.
- Remove the lid for the last 5 minutes of cooking.
- Take the pot off the heat and let it rest for 5 minutes, then serve with tortilla strips.
Notes
Nutrition is an estimate without toppings. Refrigerate within 2 hours, eat within 3 days, and reheat to 165 degrees F.