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recipe image Chicken Tortilla Soup

Chicken Tortilla Soup

Leftovers are boring, and our Chicken Tortilla Soup is anything but boring! This savory, satisfying soup gets a fun twist by transforming leftovers from our Chili Chicken Taco recipe, topped with crunchy tortilla strips that are browned to perfection with Country Crock®. Same Ingredients, two delicious meals. #MorewithCrock

Leftovers are boring, and our Chicken Tortilla Soup is anything but boring! This savory, satisfying soup gets a fun twist by transforming leftovers from our Chili Chicken Taco recipe, topped with crunchy tortilla strips that are browned to perfection with Country Crock®. Same Ingredients, two delicious meals. #MorewithCrock

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  • Preparation timePrep time5 min
  • Ready inReady in30 min
  • ServingsPortions6

Ingredients

For the tortilla strips:
For the soup:
  • leftover chicken from the Chili Chicken Taco recipe
  • 2 tablespoons Country Crock® Original Spread Original Spread
  • 1 can black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 48 ounces chicken broth
  • 1 (1 pound) bag frozen fire-roasted corn (can sub regular frozen corn)
  • salt and black pepper, to taste
For topping:
  • handful of cilantro, chopped
  • 1/4 cup sour cream
  • 1 avocado
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Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      For the Tortilla Strips:
      1. Heat oven to 375* and line a large baking sheet with parchment paper.
      2. Melt 3 tablespoons of Country Crock in a microwave.
      3. Scatter sliced tortilla strips on a sheet pan, drizzle Country Crock, and evenly sprinkle salt. Toss with hands to coat evenly, spread out into a single layer.
      4. Bake for 15-18 minutes or until lightly golden brown.
      For the Chicken Tortilla Soup
      1. In a large stock pot over medium-low heat, melt Country Crock. Add leftover chicken from the chicken taco recipe and let simmer until heated through, approximately 5-8 mins.
      2. Add the crushed tomatoes, black beans, corn, and chicken broth. Season with salt and pepper to taste. Bring heat back up to high and let soup come to a boil. Cover, lower the heat back to medium-low and simmer for 15 minutes. Turn off the heat. Add zest and juice of one lime.
      3. To serve, pour soup into a bowl, and garnish with sour cream, avocado, cilantro, and tortilla strips.

      What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Chili Chicken Taco and Chicken Tortilla Soup recipes:

      • 2 large onions
      • 2 limes
      • 2 avocados
      • 1 bunch cilantro
      • 1 head garlic
      • 2 rotisserie chickens
      • 1 (45 oz.) package Country Crock Original Spread
      • 1 small container sour cream
      • 2 (4oz) can of chopped mild chilies
      • 2 (1.13 oz) packages taco seasoning mix
      • 1 (1 lb.) bag of frozen fire-roasted corn (can sub regular frozen corn)
      • 1 can black beans
      • 1 (48-oz) box chicken broth
      • 1 (28 oz) can of crushed tomatoes
      • 24 corn tortillas
      • Pantry spices: salt and pepper

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