Chicken Tortilla Soup

This is a seriously easy soup to toss together and has some of the most amazing mouth-watering taste-bud-bursting flavors that you will ever come across. Do not forget to add the lime at the end! The addition of the lime juice changes the flavor of the soup entirely and adds a whole new level of depth to taste. ~Recipe, description, and photos from theskinnyfork.com~

Photo by Danielle C.
Adapted from theskinnyfork.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from theskinnyfork.com

Ingredients

  • 1

    Tbl Olive Oil

  • 1

    Medium White Onion, Diced

  • 1

    Lb. Boneless Skinless Chicken Breasts, Cubed

  • 10

    Oz. Diced Tomatoes With Green Chilies (RoTel)

  • 14.5

    Oz. Diced or Whole Peeled Tomatoes, Un-drained

  • 1

    C. Corn, Frozen & Thawed

  • 14.5

    Oz. Black Beans, Drained & Rinsed

  • 1-2

    Jalapeño, Diced

  • 2

    Cloves Garlic, Minced

  • 2-3

    C. Reduced Sodium Chicken Broth

  • 1

    Tbl. Ground Cumin

  • 2

    Tsp. Chili Powder

  • 1

    Tsp. Salt

  • 1/4

    Tsp. Black Pepper

  • White Corn Tortillas, Cut Into Strips

  • Lime, Cut Into 6 Wedges

  • Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Sour Cream, Cilantro, Etc.

Directions

1. Heat oil over medium-high heat 2. Cook onions until translucent 3. Add remaining ingredients to pot and bring to a boil 4. Cook over medium heat for 30-40 minutes (until chicken is cooked through) While soup cooks, prepare the tortilla strips: 1. Preheat oven to 350 2. Toss tortilla strips with a small amount of olive oil and salt 3. Cook tortilla strips until crunchy and golden brown Top soup with tortilla strips and any additional desired toppings ~Recipe, description, and photos from theskinnyfork.com~

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