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This is one of my very favorite soup recipes because it satisfies so many cravings in just one bowl – warm, crunchy, salty, beany, cheesy,¬†creamy, spicy, Mexican, cilantro, avocado, lime – it’s delicious and very filling!

This is also a great recipe to bring to a pot luck or make if your are having guests for dinner. We almost never have leftovers : )

Suggested garnishes: tortilla chips, diced avocado, diced tomato, diced green pepper, wedge of lime, chopped cilantro, shredded jack cheese, sour cream, scallions. *Note: Nutrition Facts are calculated without the addition of suggested garnishes.

Chicken Tortilla Soup_logo

ChickenTortillaSoup_logo

Directions:

  1. In a large saucepan with a lid, boil the chicken breasts in clean water for 15-20 minutes until fully cooked. Drain the cooked chicken and shred or chop on a clean cutting board. Set aside.
  2. In a separate large saucepan, cook the onions in the olive oil on medium heat for about 5 minutes or until slightly translucent and brown around the edges, and then add the garlic and green pepper.
  3. Add the can of fire roasted diced tomatoes to the food processor and puree until smooth.
  4. Add the fire roasted tomatoes, black beans, garbanzo beans, corn, chicken stock and tomato paste to the saucepan, stir to combine.
  5. Turn the heat up to medium/high and allow the soup to come to a boil. Once the soup is boiling, reduce the heat to medium/ low and simmer. Add the cooked chicken, rice and spices/seasonings. Allow the soup to simmer for 20 minutes or more to combine all of the flavors and to allow time for the rice to cook within the soup.
  6. Serve the soup topped with tortilla chips, diced avocado, diced tomato, diced green pepper, wedge of lime, chopped cilantro, shredded jack cheese and/or sour cream, etc.

 

2 Responses

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  1. Courtney

    Making this tonight!!! So excited!

  2. @ Courtney…Yeah! It’s gluten free too! The jack cheese really makes it special.

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