Chicken Tortilla Soup Recipe

Servings: 6 servings

Ingredients

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 jalapeno pepper, seeded and diced

1 Habenaro pepper, seeded and diced

1 tsp ground cumin

1 tsp chilli powder

1 lb chicken breasts, (2 medium)

20 oz crushed tomatoes

15 oz can of Rotel

32 oz chicken broth 

14 oz black beans, drained and rinsed

14 oz corn, drained and rinsed

1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

2 TBSP lime juice

1 tsp salt, or to taste

1/2 can red Enchilada Sauce

1- 4oz can Green Chilis

Instructions

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.

Add whole chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro, and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro, and lime wedges.

From: https://natashaskitchen.com/chicken-tortilla-soup-recipe/#jump-to-recipe