Chicken Tortilla Soup
Servings 8
Ingredients
- 1 ½ lbs. chicken boneless skinless chicken breast (3 cups of shredded chicken)
- additional broth to cover the chicken
- 3 TBSP olive oil
- 3 cloves of garlic minced
- a small handful of shallots or a small sweet onion finely chopped
- 28 oz can of crushed tomatoes
- 4 cups of veggie or chicken broth low sodium (may add more broth if needed)
- 2 tsp of chili powder
- ½ tsp cumin
- 1 tsp of oregano
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp ground pepper
- 2 cans of black beans low sodium
- 1- 4 oz can of green chilies
- 16 oz sweet frozen corn
- 2 TBSP finely chopped cilantro or to taste
Additional Garnishes
- shredded colby jack cheese
- chopped green onions
- chopped cilantro
- crushed tortilla chips
- dollop of sour cream
- cubed avocados pieces
Instructions
How to cook shredded chicken
- In a medium sauce pan add 1 ½ pounds of chicken breast.
- Cover chicken with additional chicken or veggie broth.
- Season chicken and broth with salt and pepper to taste.
- Bring to a boil, then cover and simmer until falling apart tender.
- When chicken is cooled, shred chicken and set aside
For the soup
- In a large dutch oven or stock pot heat olive oil over medium - medium low heat.
- Add minced garlic and chopped onions.
- Saute for 3 minutes, adjusting heat if needed.
- Next, add crushed tomatoes, 4 cups of broth, all seasoning, black beans, green chilies, frozen corn, chopped cilantro, and shredded chicken.
- Cover and bring to a boil, then reduce to a simmer.
- Simmer for 10 - 15 minutes, then remove from heat. Let the soup sit until cool enough to serve.
- Serve warm and garnish with shredded cheese, chopped green onions, chopped cilantro, tortilla chips, and sour cream.
- Enjoy!
