Chicken Tortilla Soup
Chicken Tinga (or optional shredded chicken) simmers in a vibrant broth of spiced tomatoes, garlic, onions, peppers and sweet corn in this Chicken Tortilla Soup.
Servings: 3
Equipment
- 1 Large Soup Pot
Ingredients
- 1 Medium Yellow Onion thinly sliced
- 2 Cloves Garlic thinly sliced
- 2 Cups Baby Bell Peppers sliced
- 2 Cups Leftover Chicken Tinga* thaw first if frozen
- 2 Cups *(Cooked Shredded Chicken) (*may be substituted, along with spices for Leftover Chicken Tinga)
- *(1 tbsp Chili Powder, 2 tsp Cumin, ¾tsp Chipotle Powder, ½ tsp Oregano, 1 Bay Leaf) (*may be substituted, along with spices for Leftover Chicken Tinga)
- 1 14.5 oz Can Diced Tomatoes with Green Chiles
- 1 12 oz Bag Frozen Corn
- 1 14.5 oz Can Drained and Rinsed Black Beans optional
- 32 oz Chicken Broth
- 2 Cups Water
- Juice of 2 limes, about 3 tbsp
- 1 tsp Kosher Salt
- Serve with Fresh Cilantro, Avocado, Sour Cream, Shredded Cheese, Tortilla Chips, Lime Wedges or toppings of your choice
Instructions
- Cook the Onions, Garlic and Peppers over Medium heat, stirring frequently, until softened and beginning to brown, 5-7 minutes.
- Add 2 cups of leftover Chicken Tinga. (If not using the leftover Chicken Tinga, add 2 cups of Cooked Shredded Chicken along with Chili Powder, Cumin, Chipotle Powder, Oregano and Bay Leaf at this time.) Saute with Onions, Garlic and Peppers for about 1 minute.
- Pour in the Tomatoes, including the juices, the Corn and the Black Beans (if using).
- Add the Chicken Broth, Water, Lime Juice, and Kosher Salt. Stir until combined. Reduce Heat to Med-Low. Place a lid on the pot and allow the soup to simmer for about 10 minutes.
- Adjust salt and pepper as needed. Serve with various favorite toppings - suggestions include fresh Cilantro, Sour Cream, Shredded Cheese, Avocado, Tortilla Strips, etc. Enjoy!