Chicken Tortilla Soup
I’ve been making this recipe for years and it’s always a hit! Tender chicken, flavorful broth, tons of veggies, served over rice and topped with sour cream, crushed tortilla chips and cheese. So good!
It is a mild soup but you can add hot sauce to make it spicy if you would like!
Makes 4-6 servings
Ingredients:
1 lb. boneless skinless chicken breasts
2 Tbsp. neutral cooking oil, divided
1 large yellow onion, chopped
3 cloves garlic, minced
4 roma tomatoes, seeded, cored and chopped
3 sweet peppers, chopped
1 jalapeno, finely chopped (optional)
1 can black beans, drained
2 ears corn, kernels cut off (or use 1 c. frozen or 1 can drained corn)
1 1/2 tsp. each garlic powder, chili powder, cumin, onion powder, dried oregano and salt
2 quarts chicken broth
¼ c. cilantro, chopped (optional)
hot sauce, to your taste (optional)
To serve:
cooked rice
tortilla chips, crushed
sour cream
cheddar cheese, shredded
extra cilantro, chopped (optional)
avocado, sliced (optional)
pickled onions (optional)
pickled jalapenos (optional)
Directions:
In a large, heavy-bottomed stockpot or dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken breasts and sear each side for 3-4 minutes. Remove from pot (they will not be cooked through and that’s okay) and set on a plate to the side.
Next, add in the remaining tablespoons of oil and then the peppers and onions and cook for 3-4 minutes or until softened. Add in the tomatoes and garlic and cook for another 3-4 minutes or until softened. Add in the black beans, corn and seasonings. Stir and cook for 2 minutes and then add in the broth. Stir well, scraping any cooked bits off of the bottom of the pan.
Add the chicken back in and bring the soup to a boil. Reduce the heat to a simmer and cook for 20-25 minutes or until chicken is cooked through.
Remove chicken from the pot and shred using 2 forks. Add back into the soup and stir. Add in the cilantro and hot sauce if using. Taste and season with more salt and more of the dried herbs/seasonings if you feel it needs it.
Serve over rice and top with sour cream, crushed (into bite-sized pieces) tortilla chips, shredded cheddar, pickled onions, pickled jalapenos, avocado, and extra cilantro.
