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Chicken Tortilla Soup
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Brief Description
Best Dutch oven soup packed with flavorful ingredients. Perfect for sick days or a night craving comfort food. Simple to enjoy for all year long.
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Main Ingredient
Soup
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Category: Soups
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Cuisine: Mexican
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Prep Time: 15 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: janetmanigan
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Posted On: May 22, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - Olive oil
- 1 - Onion diced
- 3 - Jalapenos minced
- 4 cloves - Garlic minced
- 2 teaspoons - Cumin
- 2 teaspoons - Chili Powder
- 2 teaspoons - Salt
- 1 teaspoons - Black Pepper
- 1 teaspoons - Oregano
- 2 - Bay Leaves
- 6 cups - Chicken Broth
- 1 cans - 10 oz. diced tomatoes with green chiles drained
- 1 cans - 15 oz. can of black beans drained
- 1 cans - 15 oz. can of corn drained
- 2 pounds - Chicken Breasts whole
- 2 - Limes juiced
- 1 bunches - Cilantro chopped
- 1 - Avocado for topping
- - Cheddar or Monterey Jack Cheese for topping
- - Tortilla strips/chips for topping
Directions:
In a Dutch oven heat 2 tablespoons of olive oil of olive oil. Add onion and saute until softening. Add garlic and jalapenos with onions and saute several minutes until fragrant and softened.
Add cumin, chili powder, salt, pepper, and oregano to saute with vegetables until fragrant and mixed.
Pour in bay leaves, chicken broth, tomatoes, black beans, and corn. Bring to a boil.
Once boiling, bring heat down to a simmer and add in the whole chicken breasts. Cover and cook for approximately 25 minutes, until chicken is cooked through. Remove chicken to shred.
Add lime juice, cilantro, and shredded chicken to soup. Cover and let simmer additional 5-10 minutes.
Top with shredded cheese, tortilla chips, and sliced avocado.
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