Chicken Tortilla Soup
🍽️

Chicken Tortilla Soup

Course
Dinner
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🐓If you purchase a rotisserie chicken you can add any extra pulled chicken to the soup and skip step 2e and toss the chicken in the last 5 minutes of simmering, especially if the chicken is cold.
  • 🥕 Make this recipe vegetarian or vegan by excluding the chicken, using vegetable stock instead of chicken, and using vegan friendly cheese.
  • 🧈 To make this recipe Keto friendly, remove the tortilla strips and beans or use these organic soy black beans.

Ingredients:

  • 1 tbsp evoo
  • 1 lb chicken breast
  • salt and pepper to taste
  • 3 garlic cloves
  • 1 yellow onion
  • 1 green bell pepper
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp, dried oregano
  • 4 cups chicken or vegetable stock
  • 1 (15 oz) can diced tomatoes
  • 1 (15) oz can black beans
  • 1 can corn kernels
  • 1 lime

Optional Garnish:

  • Shredded cheddar cheese (if not DF)
  • Diced red onion
  • Jalapeno slices
  • Chopped cilantro leaves
  • Tortilla Strips or broken up chips

Directions:

  1. 🔪Veg Prep (Can be done up to 3 days ahead)
    1. Mince garlic.
    2. Small dice onion.
    3. Small dice bell pepper.
  2. Soup Time
    1. Heat oil in a dutch oven or large pot.
    2. Add onion and bell pepper and cook until tender.
    3. Add garlic and cook for 1 minute or until the garlic becomes fragrant.
    4. Stir in tomato paste, chili powder, cumin, and oregano. Cook for 1 minute.
    5. Stir in chicken stock, tomatoes, black beans, and corn. Bring to a simmer.
    6. Place chicken breast in the soup, completely covered by the liquid.
    7. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes or until the chicken reaches 165° internal temperature.
  3. Shred Chicken
    1. Remove the chicken and shred with 2 forks or in your stand mixer using the paddle (example).
    2. Add the chicken back to the soup.
    3. Stir in lime juice.
    4. Taste and add more lime, salt, and pepper to taste.
  4. Serve
    1. Scoop into bowls and optionally garnish with cheese, onion, jalapeños, tortilla strips, and/or chopped cilantro.

Reheat Options

  1. Reheat soup in a microwave safe bowl covered with a damp paper towel for 2-3 minutes.
  2. Or heat up desired amount in a pot over medium heat, at barely a simmer, for about 5-7 minutes.