Chicken Tortilla Soup

Cilantro So Crisp! Avocado So Creamy!

Cilantro So Crisp! Avocado So Creamy!

Soup season! *GROUP CHEER*  Since tacos are one of my main food groups, it only makes sense to put all the taco toppings into SOUP and call it a day.  I’ve made three Mexican dishes this week and I ain’t even mad about it.  Maybe I’ll mix in some breakfast burritos and I can have Mexican food for every single meal of the week.  Maybe I’ll open up a Mexican restaurant out of my apartment.

Mexican Trio - Garlic, Onion, and Peppers!

Mexican Trio – Garlic, Onion, and Peppers!

As always, I’m a huge fan of “Cook Once & Eat Five Times” kinda thing.   A big batch of this makes meals for a week OR you can freeze half.  Per usual, this meal is flexible.  If you’re a vegetarian, substitute the chicken for extra beans (for protein) and some extra peppers or corn for deliciousness!  For my gluten-free and dairy-free friends out there, double check your toppings to make sure they work for you.

Simmer Simmer.

Simmer Simmer.

True Story #1: I asked my boyfriend to sharpen my superb chopping knife before I whipped up this meal for you guys.  I swiftly cut off the end of my left index finger.  I never knew it was this hard to not use one finger on my non-dominant hand.  IT’S REALLY HARD.  Washing my hair is incredibly difficult.

Almost Done!

Almost Done!

True Story #2:  WHEN YOU CUT SERRANO PEPPERS, MAKE SURE YOUR HANDS ARE SUPER CLEAN BEFORE YOU TAKE YOUR EYE CONTACTS OUT.  Or it will result in burning eyes for about 5 minutes.  I’ve done this several times.  I think I’m slowly losing vision in my right eye because of this.

Ta-Da!

Ta-Da!

With my true stories, it’s obvious I’m a bull in a china shop.  So, this soup is a lifesaver.  Quick, easy, and delicious.  Good luck!  Comment below with any fall recipes you’re looking for this year!

Chicken Tortilla Soup
Author: 
Recipe type: Soup, Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Delicious and nutritious soup for colder days! Mix and match your toppings - hope it doesn't run out too quickly!
Ingredients
  • 1 lb. cooked chicken breast, diced
  • 3 cloves of garlic, chopped
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 serrano pepper, chopped
  • 1 tbsp. olive oil
  • 4 cups low sodium chicken broth
  • 2 cans fire roasted diced tomatoes (with the juice)
  • 1 can low sodium black beans, rinsed and drained
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • ½ tsp. chipotle chili pepper powder
  • ½ tsp. cayenne pepper
  • ½ tsp. Kosher salt
  • Additional toppings: avocado, greek yogurt (or sour cream), shredded Mexican cheese, cilantro, tortilla strips
Instructions
  1. Heat a large soup pot over medium heat. Add olive oil.
  2. Saute peppers, onion, and garlic until fragrant and translucent (about 5 minutes).
  3. Add chicken broth, tomatoes, and diced chicken. Reduce heat to medium-low. Let simmer for 10 minutes.
  4. Add your spices and beans. Let simmer for an additional 10 minutes.
  5. Serve warm with desired toppings! My favorite combination is cheese, avocado, and sour cream. Enjoy!
Notes
Nutrition Facts for soup only, not toppings.

To saute chicken breasts, I put a little (1 tsp) olive oil in a pan, season chicken with same spices as the soup, and cook on both sides until done (about 12 minutes).
Nutrition Information
Serving size: ⅙ total, about 1.5 cups Calories: 210 Fat: 4 g Unsaturated fat: 3 g Carbohydrates: 25 g Sugar: 6 g Sodium: 1097 mg Fiber: 7 g Protein: 23 g Cholesterol: 47 mg

 

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