I was so happy to find this chicken tortilla soup recipe. My family likes a popular taco soup recipe that includes envelopes of Ranch dressing mix and taco seasoning. I suspect it’s not the healthiest recipe and probably has a lot of sodium. This recipe is similar to taco soup but is made with more natural, whole ingredients. I discovered this recipe in a 2009 issue of Family Circle magazine. It’s a good way to get several different veggies and fruits into one meal.
Your house will smell delicious when you saute the peppers and onions for this chicken tortilla soup recipe, and I like topping this soup with fresh diced avocado. I also put a little frozen corn in our soup. You could easily add or substitute other ingredients like a cup of rice, different kinds of beans, or Ro-tel. Even with the abundance of veggies, my kids still eat this soup and ask for seconds. Enjoy!
Chicken Tortilla Soup Recipe Ingredients:
- 1 Tbsp. vegetable oil
- 1 medium bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 medium onion, diced
- 1 Tbsp. chili powder
- 5 cups chicken broth
- 3 cups cooked, shredded chicken (either home-cooked or from a grocery store rotisserie chicken)
- 1 can (14.5 oz.) diced tomatoes
- 1 can (14.5 oz.) black beans, drained and rinsed
- 2 Tbsp. lime juice
- 3/4 tsp. salt
- 1 ripe avocado, cut into chunks (optional)
- Crumbled tortilla chips (optional)
- Shredded cheese (optional)
Directions:
Heat oil in a large saucepan over medium-high heat. Add pepper, jalapeno, and onion and cook, stirring often, for 7 minutes. Stir in chili powder and cook for 1 minute.
Pour chicken broth and 1 cup of water into the saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice, and salt; cook for 5 minutes or until warmed.
Ladle soup into bowls. Top with avocado, cheese, and tortilla chips if desired.
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Tags: food
