Chicken Tortilla Soup

Ingredients:

  • 1 package cherry tomatoes

  • 2 large carrots, peeled and roughly chopped

  • 1 bell pepper, roughly chopped

  • 1 jalapeno, seeds removed, roughly chopped

  • 1 to 1.5 lbs chicken, cooked and shredded

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 4 cups chicken or veggie broth

  • Spices

    • 1 tbsp chili powder

    • 1/2 tsp paprika

    • 1/4 tsp garlic powder

    • 1/4 tsp onion powder

    • 1/4 tsp red pepper flakes

    • 1/4 tsp oregano

    • 1.5 tsp cumin

    • 1/2 tsp turmeric

    • 1 tsp each S & P

  • 12 oz frozen corn

  • 1 15oz can black beans

  • Avocados and lime for garnish

Method:

  1. Add tomatoes, carrots, bell pepper and jalapeno to food processor and pulse until very roughly diced. It will look like very chunky salsa.

  2. Saute onion and garlic in oil in large soup pot.

  3. Add shredded chicken to the pot along with all the spices. Stir to coat the chicken, heat for 1 minute.

  4. Add tomato mixture, broth, 1 cup of water, 12 oz corn, and black beans. Bring to a boil, then simmer for 30 minutes.

  5. Serve with avocado and lime wedges.

Chicken tortilla soup.JPG
Jennifer Ostman