Chicken Tortilla Soup
Chicken Tortilla Soup is an easy and healthy meal that is ready to eat in 30 minutes or less.
Equipment
- 1 Dutch oven or stock pot
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 2 cloves garlic, minced
- 1 32 oz chicken broth
- 1 14.5 oz can green fire roasted tomatoes I used Muir Glen brand. Substitute any fire roasted tomatoes if desired.
- 1 14.5 oz can red enchilada sauce
- 1 15 oz can black beans, drained and rinsed
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup fire roasted frozen corn
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
- 1/2 lime, juiced
- Tortilla strips (homemade or store bought)
- Other suggested toppings: shredded colby-jack cheese (or cheese of your choice), chopped cilantro, chopped green onions, diced avocado, jalapeno pepper slices, fresh lime, sour cream
Instructions
- In large Dutch oven add 2 tbsp olive oil and heat over medium-high heat. Add onion and peppers and saute until they are softened. Add garlic and saute for one more minute.
- Add chicken broth, green tomatoes, enchilada sauce, black beans, chicken, frozen corn, chili powder, cumin, salt, paprika, cayenne pepper, pepper and lime juice. Stir together and bring to a boil, then reduce the heat to and simmer for 15 minutes.
- Serve in individual bowls and top with tortilla strips and desired toppings.
- NOTES: *Use rotisserie chicken to save time. *Make it spicy by adding jalapenos or cayenne pepper. Adjust the spice to your liking. *Store in an airtight container for up to 4 days. *Freeze for up to 3 months (without the toppings). *Reheat by warming on the stove or microwave until heated through.
Tried this recipe?Let us know how it was!