Chicken Tortilla Soup
With some chilly days around here, I’ve been craving all the cozy bowls of soup. One of my all time favorites is chicken tortilla. The southwestern flavors plus a little crunch of tortilla on top—so good! Plus get some extra chips to have on the side for all the dipping.
Soup is one of those meals that I never get sick of. I can have this on repeat and it’s perfect to place in the freezer and pull out when you want it!
Chicken Tortilla Soup
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
A cozy bowl with alot of flavor!
Ingredients
- 4 cups shredded chicken
- 1 container chicken broth (32 fl. oz)
- 1 yellow onion
- 1 tbsp olive oil
- 1 garlic clove
- 1/3 cup salsa verde
- 1 juice of lime
- 14.5 oz canned diced tomatoes
- 14.5 oz canned corn
- 14.5 ox canned black beans
- 4 oz diced green chiles
- 1 tsp cumin
- 1/4 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp sea salt/pepper
- optional toppings: shredded mexican cheese, crushed Siete lime chips, avocado slices & cilantro
Instructions
- Start by adding olive oil, garlic & onion to pan to saute.
- In large pot, add broth, shredded chicken, black beans, tomatoes, corn, green chiles, salsa verde and sautéed onion. Mix together.
- Keep on medium to low heat and add in spices (garlic powder, chili powder, oregano, cumin, paprika, sea salt & pepper). Mix thoroughly.
- Turn dow heat to low/simmer and let sit for an hour or so.
- Once done, squeeze juice of 1 lime in and stir.
- Pour into a bowl and add cheese, crushed chips, avocado slices & cilantro.
- Enjoy!
