Chicken Tortilla Soup
I’m always making soup in the fall. Chicken Tortilla Soup is a hearty and comforting meal. It is filled with shredded chicken, fire roasted tomatoes, green chiles, corn, black beans, and tortilla strips. Served with diced avocado and lime juice, it makes for a perfect soup.
To make this soup, you will need:
1 tablespoon olive oil
1/2 onion, diced
1 rib celery, diced
1 red bell pepper, diced
1 1/2 teaspoons garlic powder
3 teaspoons taco seasoning (packaged mix or see recipe below)
15 ounces fire-roasted diced tomatoes, drained
4 ounces fire-roasted green chiles, drained
1/3 cup Mexican shredded cheese
1 can black beans, drained and divided
1/2 avocado
32 ounces chicken broth
2 cooked and shredded chicken breast
1 cup corn
1 teaspoon kosher salt
1/4 cup cilantro, chopped
Tri-Colored Tortilla Strips
1/2 avocado, cubed
lime slices
sour cream
black olive slices
Directions:
In a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and bell pepper. Turn the heat down to a medium-low heat. Allow the veggies to sauté until tender, about 10-12 minutes. Add the garlic powder and taco seasoning, canned tomatoes and green chiles. Continue to stir, allowing everything to cook for another 10 minutes.
Remove from the heat and place in the blender with the avocado, 1/2 can of the drained black beans, and cheese until everything is completely smooth. Pour the mixture back into the Dutch oven. Add the remaining black beans, cooked and shredded chicken, corn, low-sodium chicken broth, and kosher salt. Simmer for 25 to 30 minutes, stirring occasionally.
Stir in the cilantro. Remove from the heat. Serve with tri-color tortilla strips, fresh avocado, lime slices, sour cream, and sliced black olives.
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Chicken Tortilla Soup
Chicken Tortilla Soup is a hearty and comforting meal. It is filled with shredded chicken, fire-roasted tomatoes, green chiles, corn, black beans, and tortilla strips.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 rib celery, diced
- 1 red bell pepper, diced
- 1 1/2 teaspoons garlic powder
- 3 teaspoons taco seasoning
- 15 ounces fire-roasted diced tomatoes, drained
- 4 ounces fire-roasted green chiles, drained
- 1/3 cup Mexican shredded cheese
- 1 can black beans, drained and divided
- 1/2 avocado
- 32 ounces chicken broth
- 2 cooked and shredded chicken breast
- 1 cup corn
- 1 teaspoon kosher salt
- 1/4 cup cilantro, chopped
- Tri-Colored Tortilla Strips
- 1/2 avocado, cubed
- lime slices
- sour cream
- black olive slices
Directions
- Step 1 In a large Dutch oven, heat the olive oil over medium heat.
- Step 2 Add the onion, celery, and bell pepper. Turn the heat down to a medium-low heat. Allow the veggies to sauté until tender, about 10-12 minutes.
- Step 3 Add the garlic powder and taco seasoning, canned tomatoes and green chiles. Continue to stir, allowing everything to cook for another 10 minutes.
- Step 4 Remove from the heat and place in the blender with the avocado, 1/2 can of the drained black beans, and cheese until everything is completely smooth.
- Step 5 Pour the mixture back into the Dutch oven. Add the remaining black beans, cooked and shredded chicken, corn, low-sodium chicken broth, and kosher salt. Simmer for 25 to 30 minutes, stirring occasionally. Stir in the cilantro.
- Step 6 Remove from the heat. Serve with tri-color tortilla strips, fresh avocado, lime slices, sour cream, and sliced black olives.
Taco Seasoning
TBD
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- ½ teaspoon ground paprika
- 1/4 teaspoon garlic powder
- ¼ teaspoon onion powder
- 1/8 teaspoon dried crushed parsley
- 1/8 teaspoon dried crushed oregano
- 1/8 teaspoon sugar
- Pinch cayenne powder
Directions
- Step 1 Mix all the ingredients in a medium bowl until combined.
