Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Easy Chicken Tortilla Soup Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion
  • 4 garlic cloves
  • 1 of each red green and yellow bell pepper
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 14.5 ounce can fire roasted tomatoes
  • 1 10- ounce can fire roasted tomatoes with green chilies
  • 32 ounces chicken broth
  • 1 cup frozen corn
  • 1 15- ounce can black beans
  • 1/4 cup cilantro
  • 4 cups water
  • 3 boneless chicken breast
  • Garnish:
  • cilantro lime, avocado, monterey jack cheese, green onions, sour cream

Instructions

  1. Bake chicken breast at 375 for 20-25 minutes, or until done, seasoned to taste. You could also boil for about 20 minutes. Shred chicken and set aside.
  2. Sauté onion, garlic and bell peppers with olive oil on medium heat. Cook for about 5 minutes or until bell peppers are soft.
  3. Add chili powder, salt, pepper, tomatoes, water and broth; simmer for 10 minutes.
  4. Stir in frozen corn, beans, chicken and cilantro; simmer for 15 minutes.
  5. Garnish with fresh limejuice, cilantro, avocado, green onions, monterey jack cheese and sour cream.