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
- 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.
- Sauté onion, garlic and bell peppers with olive oil on medium heat. Cook for about 5 minutes or until bell peppers are soft.
- Add chili powder, salt, pepper, tomatoes, water and broth; simmer for 10 minutes.
- Stir in frozen corn, beans, chicken and cilantro; simmer for 15 minutes.
- Garnish with fresh limejuice, cilantro, avocado, green onions, monterey jack cheese and sour cream.