Are you a fan of Superior Grill? It is hard to live in Baton Rouge and never frequent the popular establishment. Often the scene for team meals, moms night out, or the perfect stop to get that chip and dip fix. One of my favorite things on the menu is tortilla soup. After experimenting with and combining a few recipes, I have come up with a similar at-home version. Will you give it a try?
Copycat Superior Grill Tortilla Soup Recipe
- 2 Tablespoons Oil
- 1 Rotisserie Chicken or 2 baked chicken breasts and 4 baked chicken thighs (shredded)
- 1 packet of Taco Seasoning
- 1 large onion (chopped)
- 1 large bell pepper (chopped)
- 2 Tbsp. Minced Garlic
- 1 can dice tomatoes (drained)
- 1 can Rotel (drained)
- 64 oz Chicken Broth
- 2 cups water
- 1-2 Chicken Bouillon Cube
- 1 can black beans (rinsed and drained)
- 2 Tbsp. chopped cilantro
- 1 Zucchini (sliced)
- 1 Squash (sliced)
- Salt & Pepper to taste
Optional Toppings: Tortilla strips, avocado, shredded cheese, sour cream, salsa
STEP BY STEP
To begin the soup, first cook down your chicken in olive oil. If using a store-bought rotisserie chicken, you will add the chicken at the end. I prefer to dice my meat while raw and then add it to the oil. After the chicken is cooked and no longer pink, add the packet of taco seasoning.
Next throw in the onion, bell pepper, and garlic. Saute for 5-7 minutes until vegetables are tender and fragrant.
Add chicken stock, water, chicken bouillon cubes, Rotel, and diced tomatoes. Let these ingredients combine and come to a boil. Once boiling, lower to simmering and let simmer for 15-20 minutes.
Finally, add corn, black beans, zucchini, squash, and cilantro. If using a pre-cooked chicken, add in chicken at this point. You can cook for as long as you would like. I like to simmer at a very low temperature for at least 45 minutes. However, if you are rushed 20-25 minutes will suffice at a higher temperature.
Serve steaming hot with your favorite toppings. My favorites include avocado, sour cream, cheese, salsa, and tortilla strips.