Here’s a NEW answer to the daily question, “What’s for dinner tonight?”
Are we having Italian? Nope. Mexican? Kinda. Huh? It’s BOTH! This Cheesy Mexican Chicken Tortellini Soup marries red enchilada sauce with tasty cheese tortellini & chicken to make one darn delicious soup! Cheddar cheese and tortillas join the party at the end to make this soup a “Heck yeah!” choice for dinner!
This recipe comes from the blogger behind @halfbakedharvest, the amazing, Tieghan Gerard! This blog and her Insta is my new obsession! Her baked goods are to die for, her photography is moody and mouth-watering, and I can’t stop reading and making her recipes! If you aren’t following her, do it NOW! You will love her!
Cheesy Mexican Chicken Tortellini Soup
Course: DinnerCuisine: Italian, MexicanDifficulty: Easy6
servings10
minutes45
minutes55
minutesIngredients
2 tbsp olive oil
1 sweet onion – small diced
4 cloves garlic – minced
4 cups chicken or veggie broth
1 can red enchilada sauce (such as Old El Paso)
1 (15 oz.) can fire-roasted diced tomatoes
1 – 1.5 lbs. boneless skinless chicken breast – cut into large pieces
1 (14 oz.) can black beans
1 (9 oz.) package of cheese tortellini (such as Buitoni)
1 cup sharp cheddar cheese – shredded
Juice of 2 limes (approx. 4 tbsp)
Optional for garnish: Cilantro, shredded cheddar, sour cream and/or tortillas
Directions
- Heat a large dutch oven or soup pot over Medium heat. Add olive oil and once hot, add the diced onion. Season with salt & pepper and cook, stirring occasionally until soft, about 10 minutes.
- Add the garlic, and cook another 2 minutes. Add enchilada sauce, chicken broth & diced tomatoes.
- Mix together and bring to a boil. Next add chicken, cover & simmer for 15 – 20 minutes, or until chicken is cooked through & is easily shreddable.
- Remove the chicken to a plate and shred with 2 forks. Return to soup mixture. Add in black beans and tortellini, cover pot and cook another 5 minutes, or until tortellini is al dente.
- Finally, stir in 1 cup of cheddar cheese & lime juice. Stir until cheese melts and you are ready to serve.
- Divide soup among bowls, garnish with extra cheese, cilantro & tortillas if desired. Enjoy!
Notes
- Crockpot Directions: Add all of the ingredients into the crock pot EXCEPT the black beans & tortellini. Cover & cook on Low for 6-8 hours or High for 4-6 hours. Shred the chicken & then stir in the tortellini & black beans. Turn the heat up to High for 10 more minutes, then serve & enjoy!
- If you love black beans like I do, add 2 cans drained! I am going to do that next time!
