Chicken Tortilla Soup
Chicken Tortilla Soup with beans, corn, tomatoes, chicken, cilantro, and of course...tortillas for a perfect, southwest, body warming soup!
Servings: 6 Servings
Calories: 486kcal
Ingredients
- 3 Tablespoons olive oil separated
- 1 medium red onion diced
- 4 large garlic cloves minced
- 1 jalapeno diced
- 6 cups chicken stock
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 14.5 ounce can black beans drained and rinsed
- 1 14.5 ounce can corn drained
- 1 pound chicken breasts boneless, skinless
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 ½ teaspoons cumin
- 2 small limes juiced
- 1 cup fresh cilantro leaves chopped
- 1 8- inch corn tortilla grilled and cut into thin strips
Instructions
- Preheat oven to 375 degrees
- Mix cumin, chili powder, garlic powder, and salt together in a small bowl.
- Pour 1 tablespoon olive oil into a baking dish. Sprinkle spice mixture over the chicken breasts, flip over and sprinkle the remaining mixture. Cover with foil and bake in oven for 20 - 25 minutes.
- Heat 2 Tablespoons of olive oil in a Dutch oven. Add the onions and cook for 2 minutes to soften. Add the garlic and jalapeno and cook for an additional minute.
- Pour in the chicken stock and diced tomatoes, and bring to a boil. Lower heat and simmer for 10 - 15 minutes.
- Puree soup with an immersion blender until smooth. {if desired}
- Add beans, corn, cilantro, and lime juice.
- Shred chicken with two forks, and add to the soup.
- Ladle soup into a bowl and garnish with tortilla strips.
Notes
- Optional garnishes: avocado slices, grated cheese, lime wedges
- Seasoning Mix: I made a big batch of Southwest seasoning mix and poured it into an empty spice container. Then just sprinkle it onto chicken whenever you need to.
Nutrition
Calories: 486kcal | Carbohydrates: 59g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 757mg | Potassium: 1077mg | Fiber: 11g | Sugar: 10g | Vitamin A: 825IU | Vitamin C: 18.7mg | Calcium: 94mg | Iron: 4mg