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Chicken Tortilla Soup

 

 

 

 Chicken Tortilla Soup

 

 

Ingredients:
3 Tbsp Olive Oil

1 Carrot, chopped
1 Sweet Onion, chopped
1 Red Pepper chopped
1 Green Pepper chopped 
2 Tbls Garlic, finely chopped
1 – 2 Jalapenos finely diced (depending on your heat preference)
6 cups of Chicken Broth
Two 14.5 oz cans Fire Roasted Tomatoes
3 Tbsp Tomato Paste
Two 14.5 oz can Black Beans, drained
One 14.5 oz can Corn, drained
2 – 3 Chicken Breast or Rotisserie chicken is a perfect substitution as well
3 Tbsp of Seasonings Mix** (more or less if desired)
1 tsp Lime zest
Juice of ½ Lime

Serves 4-6 depending on your serving size 


Garnishes:
Sour Cream, Cilantro, Avocado
2 Flour Tortillas, cut in strips and baked til just turning golden color
1 ½ cups of shredded Monterey/Cheddar Cheese
Red onion finely chopped or
2 Green Onions chopped
Good white rice (if you want to serve soup over it)
Seasoning Mix**
1 Tbsp Cayene Pepper
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
1 Tbsp Garlic Powder
1 Tbsp of Salt
1 tsp Pepper
2 tsp Oregano

Instructions:
Prep Chicken. Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. Drizzle oil (about 1 Tbsp) over chicken and massage chicken til oil covers chicken. Add 1 Tbsp seasoning mix and coat chicken breast with mix. Bake in oven
for about 15 – 20 minutes til center is cooked. Remove and cool til able to shred chicken. If using Rotisserie Chicken, shred chicken and set aside.

In a stock pot or large sauce pan drizzle 2 Tbsp oil over medium heat. Add chopped carrots and sauté for about 2 minutes, then add in onion, red pepper, green pepper, garlic and jalapeno pepper and 1 tsp salt and sauté for about another 2 minutes, til the vegetables are no longer raw and cooked slightly but not soft.


Add 2 cups of chicken broth, the tomatoes, tomato paste and seasonings to pot of sauté vegetables and stir til all ingredients are mixed together. Add the remainder of the broth and cook on medium to low heat for about 5 minutes. Shred the chicken breasts and add shredded chicken, black beans and corn to the broth and cook for about 30 minutes til all the ingredients are heated through and the flavors have been incorporated. Taste and add additional salt, pepper and seasoning mix if needed.


Enjoy!

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57 thoughts on “Chicken Tortilla Soup

  1. avatar Lori Lajoie says:

    This Soup is Fabulous! The flavors blend together beautifully and is perfect as an appetizer or meal – it’s a hit with everyone!

  2. avatar Lynn says:

    Amy my husband and I loved the soup! He called it “restaurant quality”. Thanks for making me look good in the kitchen!

  3. avatar Janice Morgan says:

    I made this for dinner. Hubby got a very small bowl as he said he probably would not like it. He asked for more, and more yet. It was the best soup ever with such a rich, robust flavor. We did not add any extra garnishments. Definitely a keeper recipe

  4. avatar Kelly says:

    I love watching u and ur family. Very down to earth. I would love if u would consider doing a cookbook! Thank u for always sharing! Much love from Texas

  5. avatar Mary Engel says:

    I only have red bell pepper on hand. You think it will be just as good omitting the green bell pepper?

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