Chicken Tortilla Soup
This is such a comforting chicken soup. You will want to serve it on repeat!
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz can Stewed or crushed tomatoes
- 1/2 small can chipotle chilies in adobo sauce (use less if you don't like spice) chopped
- 4 cups low sodium chicken or vegetable broth
- 1 10 oz can enchilada sauce (or homemade)
- 1 4.5 oz can chopped green chiles
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 15 oz can black beans, drained and rinsed
- 1 cup fresh or frozen corn niblets
- 1 1/2 lbs boneless skinless chicken breasts
- 2 Tablespoon cilantro (chopped)
- Juice of 1 lime
Optional Toppings
- 2 Tablespoon cilantro (chopped)
- 1/2 cup tortilla strips (toast corn tortillas in oven and cut into strips) (Alternate option: you can use tortilla chips)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 cup avocado cubes
Instructions
- In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 4 minutes. Add in the garlic and sauté for an additional minute.
- Add in the rest of the ingredients, except cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 to 45 minutes, until chicken is tender and cooked through.
- Once the chicken is cooked, remove it from the pot and shred the chicken using two forks. Add the shredded chicken back into the soup along with the cilantro and lime juice.
- Serve steaming hot in large bowls. Top the soup with avocado cubes, cheese, cilantro, tortilla strips or chips.
Notes
Enchilada Sauce:
If you want to make your own enchilada sauce, check out my recipe on my website. It is supper easy and it can be used in many of your favourite mexican recipes.
It is great added to your tortilla soup, enchiladas, chili rellenos, burritos or nachos!
Enjoy!
Tried this recipe?Let us know how it was!