Chicken Tortilla Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    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.

    Main Ingredient:

    Soup

    Category:  Soups

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 55 min

    Posted By:

    janetmanigan

    Posted On:

    May 22, 2020

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