Chicken Tortilla Soup Recipe
Filled with juicy shredded chicken, black beans, sweet corn, and healthy veggies, this Chicken Tortilla Soup Recipe is utterly irresistible and my all-time favorite soup recipe!
Servings: 6 servings
Ingredients
- 2 tablespoon olive oil
- 2 medium onions chopped
- 1 poblano pepper seeded and diced
- 1 jalapeño seeded and diced (optional)
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 6 cloves garlic minced
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon coriander
- 2 teaspoon Italian seasoning
- 2 (15 ounce) cans fire roasted tomatoes
- 8 cups low-sodium chicken broth (or water)
- 3 chicken breasts
- 10 oz red enchilada sauce (approximately)
- 1 (15 ounce) can black beans drained
- 2 (15 ounce) cans whole corn kernels drained
- ½ cup cilantro chopped
- ½ cup green onion chopped
- 1 lime juiced
Optional Garnishes
- Tortilla strips
- Lime wedges
- Sour cream
- Chopped cilantro
- Sliced avocado
Instructions
- Add olive oil to a large stock pot or Dutch oven over medium-high heat. Add the onions and cook for 4-6 minutes, stirring often. Add the poblano pepper, jalapeño, red, and green bell pepper. Cook for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute.
- Add the salt, cumin, ancho chili powder, ground coriander, Italian seasoning, canned tomatoes, and chicken broth (or water), to the pot. Cover soup and bring to boil over high heat. Reduce heat to a simmer over medium-low heat. Add the chicken breasts and return the lid to the pot.
- Allow the chicken to cook for 25-30 minutes. Carefully remove the chicken breasts from the pot and transfer to a clean cutting board. Let rest until cool enough to handle then shred with a fork.
- Return the shredded chicken back to the pot. Add the enchilada sauce, black beans, corn kernels, cilantro, green onion, and lime juice. Simmer for an additional 10-15 minutes.
- Garnish with fresh cilantro, chopped green onion, lime juice, avocado, sour cream, and tortilla strips, if desired.
Notes
- If you are super sensitive to spicy foods, I recommend skipping the jalapeño and adding half the recommended chili powder. Also, make sure that whichever red enchilada sauce you choose is not spicy.
- If you do not have all the spices listed to make this soup, your favorite taco seasoning would make an excellent substitute. Add approximately 1 tablespoon in place of the cumin, chili powder, salt, and coriander. Season with more taco seasoning or salt to taste.
- Feel free to add pre-cooked shredded chicken breasts or even shredded rotisserie chicken!
- Nutritional information does not include the optional garnishes.
Nutrition
Calories: 345kcal | Carbohydrates: 42g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1686mg | Potassium: 717mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1405IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 2.2mg
