Start off with two packages of boneless skinless tenderloins. In a Dutch oven on medium heat, add three tablespoons of olive oil. Then one diced medium sweet onion sauté those up until they become translucent.
Then add the chicken tenderloins (cubed). You can use shredded chicken also. Cook these until all the pink is gone. Season the meat with one packet of taco seasoning.
Then slice and add two fresh zucchinis. We really like to use zucchini because it’s a healthy option, it doesn’t change the flavor of whatever you’re putting it, and it bulks up the soup.
Add one can of tomato green pepper and onions diced.
Then then one can of Rotel tomato and cilantro and two cans of just your regular Rotel tomato and green chilies.
Add in one can of black beans and one can of sweet corn. Mix it together and cover. Let it simmer for about 15 minutes.
Finally add two boxes of chicken broth and these are about four cups in each, so eight cups in total.
Season with just a little bit of red pepper flakes, it’s great any soup or stew.
Cover and simmer for on low for 15 minutes and it’s done!
Top with sour cream, green onions, shredded Mexican blend cheese, crispy onions, and of course tortilla chips!
Try Jen’s easy homemade Chicken Tortilla Soup recipe! Dinner in 30 minutes! Filled with chicken, tomato, corn, beans and more! Topped with sour cream, green onions, cheese and tortilla chips, it is sure to be a new household favorite!
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