1-Gather and Prep Your Ingredients: First, prepare all ingredients by chopping the onion, garlic, and jalapeño. Shred your rotisserie chicken and rinse the black beans and corn to get them ready. This step keeps things smooth and prevents any last-minute rushes, which is a game-changer for busy lifestyles.

2-Cook the Base: Next, in a large pot over medium heat, add the 2 tsp olive oil and sauté the onion, garlic, and jalapeño until they’re soft and fragrant, about 3-4 minutes. This builds a solid base that makes the soup extra yummy trust me, it’s like unlocking secret flavors! Then, stir in the salt, pepper, oregano, cumin, and chipotle pepper, cooking for another minute to wake up those spices. Pour in the fire-roasted tomatoes with their juices and the 3 cups of chicken stock, then bring it to a boil before simmering for about 30 minutes.

3-Blend and Add Final Touches: Using an immersion blender, blend the soup until it’s smooth or leave some chunks for texture your call! Taste and tweak the seasoning if needed. Stir in the black beans, corn, and shredded chicken, heating everything through for a few minutes. For the tortilla strips, heat a thin layer of vegetable oil in a small skillet and fry the strips until crisp, about 30-45 seconds per side. Finally, serve the soup hot, topped with cheese, avocado, cilantro, and those crispy strips. It’s a easy chicken tortilla soup recipe with fresh cilantro that always impresses. If you’re into more quick meals, try our Wendy’s chili recipe for another family favorite.