Chicken Tortilla Soup
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- Author: Kim Nicholson
Ingredients
3 T butter
1 small yellow onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and diced
1 tsp ground cumin
1 tsp chili powder
1 lb chicken breasts, (2 medium)
1 10 oz. can Rotel diced tomatoes with green chilies, undrained
1 10 oz. crushed tomatoes
32 oz chicken broth; I prefer bone broth in this recipe
14 oz black beans, drained and rinsed
14 oz corn, drained and rinsed
1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
1 lime, juiced
2 small boneless skinless chicken breasts or 2 cups shredded chicken
1–2 shakes of Tobasco or your favorite hot sauce
Garnishes:
Sour cream
tortilla chips
avocado slices
cilantro
½ cup cheddar cheese, shredded
Instructions
Place a soup pot or dutch oven over medium-high heat. Add oil and saute chopped onion, garlic, and jalapeno until tender.
Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil, then simmer for 25 minutes.
Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot, simmer for 5 minutes and then add lime juice.
Serve the soup with tortilla chips, chopped avocado, fresh cilantro, a dollop of sour cream, a sprinkle of shredded cheddar cheese, and lime wedges.
Notes
Use low-sodium bone broth or easily make your own chicken broth.
Cut avocado right before serving. Season To Taste.