Chicken Tortilla Soup

Thursday, December 13

Here is a recipe for one of my all time favorite winter soups, chicken tortilla. I think I may even like it a bit more than chili…but shhhh, don’t tell my husband.

 

Before you get too scared by the long list of ingredients, let me tell you that it is super easy and very quick to make.

1 Tbs. olive oil
1 large onion, diced
2 cloves garlic, minced
1 green pepper, diced
1 jalapeno pepper, diced
32 ounces low-sodium chicken stock
1 Tbs. tomato paste
1 rotisserie chicken, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (32) ounce can diced tomatoes
1 cup fresh or frozen corn
1 1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. oregano
1 juice of lime
1/4 cup cilantro, chopped
 
for the garnish:
Corn chips or tortilla strips
Sliced lime
Diced avocado
Sour cream
Chopped fresh cilantro
Shredded cheese

In a large pot heat the olive oil. Add onions and cook for 2-3 minutes until soft. Add the garlic, green pepper and jalapeno pepper, saute for 2 more minutes. Pour in the chicken broth and tomato paste and bring to a boil over medium heat. Reduce heat to low and add the remaining ingredients and simmer for 10-15 minutes.

Scoop soup into serving bowls and garnish with tortillas, lime wedges, avocado, cilantro, sour cream and shredded cheese. Enjoy! It is delicious!!

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