Chicken Tortilla Soup
This spicy Chicken Tortilla Soup hits the spot every time! And the best part? The toppings! Whether it's Taco Tuesday, Cinco de Mayo, or any day of the week, this soup is sure to be a crowd pleaser!
Ingredients
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 2 lb. boneless skinless chicken breasts (2-3 depending on size)
- 1 Tbsp olive oil, divided (plus more if needed)
- 1 diced yellow onion
- 1 diced green pepper
- 3 minced garlic cloves
- ½ of 6 oz. can of tomato paste
- 1 10 oz. can of Rotel
- 1 14.5 oz can of diced tomatoes
- 4 cups chicken stock or broth
- 1 can of black beans - rinsed
- 2-3 tortillas
Optional
- sour cream, shredded cheese, fresh cilantro, sliced avocado, lime wedges
Instructions
- Combine the cumin, chili powder, garlic powder, and salt in a small bowl and set aside. Pat the chicken dry with a clean paper towel and trim off any excess fat. Season both sides of the chicken with half of the seasoning blend.
- Heat ½ tablespoon of olive oil in a large pot or dutch oven over medium-high heat. Brown the chicken in the pot for 1-2 minutes per side, then move to a clean plate. It will not be cooked through.
- Add a bit more oil if needed to the same pot and add the diced onion and green pepper. Cook, stirring occasionally, for a couple of minutes until they begin to soften. Add the minced garlic and stir for a minute or until fragrant.
- Stir in the remaining seasoning, followed by the tomato paste, Rotel, and stock. Also, throw in the extra can of tomatoes, if using. Scrape up any bits from the bottom of the pan when stirring. Add the chicken back to the pot and bring to a boil. Cover and reduce heat to a simmer (medium-low) and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Add in the rinsed black beans and heat at least 5 minutes. Meanwhile, remove the cooked chicken from the pot and chop it into bite-sized pieces. Add the chicken back to the pot and taste the soup. Add more salt if needed and more chili powder if you like it extra spicy!
- Heat a large skillet over medium high heat. Bush a tortilla with a bit of the remaining olive oil on each side and heat in the skillet, flipping it every 20 seconds or so, until it's browned on both sides. Repeat with the remaining tortillas. Slice them up into strips with a pizza cutter. Serve the soup with the crispy tortilla strips, optional toppings and enjoy!
Notes
Nutritional information does not include optional toppings.
Nutrition
Calories: 274kcal | Carbohydrates: 16g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 821mg | Potassium: 875mg | Fiber: 2g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 3mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
