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Chicken Tortilla Soup

Course Lunch
Cuisine Mexican
Servings 0 Servings

Ingredients

  • 4 sprays Avocado oil
  • 1 sweet onion chopped
  • 2 cloves garlic chopped
  • 2 jalapenos seeded and chopped
  • 1 28 oz jar tomatoes (or one 14.5-oz can fire-roasted diced tomatoes) chopped, with juice (I like Ciliegino Calabrian Seaside tomatoes - I throw them in the blender and give a couple of pulses)
  • 1 tbsp cumin ground
  • 1 1/2 cups black beans cooked
  • 1 cup corn kernels frozen is ok
  • 6 cups chicken broth
  • 1 chicken breast or more, to taste
  • 2 limes juice
  • 1 cup fresh cilantro leaves chopped

Toppings - optional

  • tortilla chips
  • avocado chopped
  • Jack or Cheddar cheese grated

Instructions

  • In large saucepan or Dutch oven heat avocado oil. Add onions and cook for 2 minutes. Once onions have softened, add garlic and jalapenos and cook for another minute.
  • Pour chicken broth, tomatoes, and beans into pot and bring to a boil. Lower temperature to simmer. and add chicken breasts. Cook chicken for 20-25 minutes. When chicken is cooked, remove from pot and let cool sufficiently to shred with two forks.
  • Return chicken to pot. Add lime juice and fresh cilantro. Bring to boil and serve in large bowls. Add toppings, to taste.

Notes

I make homemade broth with the chicken breasts. Both can be refrigerated until ready to make the soup. This makes the final preparation of the soup very quick (and no need to wait to shred the chicken).