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Chicken Tortilla Soup

AmateurKitchen's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Jalapeno 1 , chopped (Leave Seeds In For Some Heat)
  Canned fire roasted tomatoes 14 1⁄2 Ounce (1 Can)
  Canned low sodium black beans 14 1⁄2 Ounce, drained, rinsed (1 Can)
  Reduced sodium chicken broth 6 Cup (96 tbs)
  Boneless, skinless, chicken breasts 2
  Limes 2 , juiced
  Cilantro 1 Cup (16 tbs), chopped
Directions

In a large pot over medium high heat add in the olive oil and onions until onions become tender, about 5 minutes. Then stir in the garlic and jalapeño for another 2 minutes. After the garlic and jalapeño have cooked add in the tomatoes, black beans and chicken broth and bring to a boil. Once it reaches a boil turn the heat to a simmer and add in the chicken breasts, cook for 30 minutes. Then remove chicken and shred and place back into the soup. Finally add in the lime juice and cilantro, salt and pepper to taste. Garnish as desired, serve and enjoy!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6
Story
During these cold winter months there is nothing better than coming home to a comforting bowl of soup. Enjoy this one pot meal that is sure to be a hit!

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