Chicken Tortilla Soup Recipe

Written by Robert J. Matthews

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2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 1 jalapeño, seeded and minced 1 teaspoon cumin

Ingredients

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1 teaspoon oregano 1/4 teaspoon cayenne pepper 4 cups chicken broth 1 (14.5 oz) can diced tomatoes 1 (15 oz) can black beans, rinsed and drained

Ingredients

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In a large pot, heat olive oil over medium heat. 

Instructions

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Season chicken with salt and pepper and cook until golden brown and cooked through, about 5-6 minutes per side.

2

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In the same pot, add onion and cook until translucent, about 3-4 minutes. Add garlic, jalapeño, cumin, oregano and cayenne. Cook for 1 minute.

3

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Pour in chicken broth, tomatoes, black beans and corn. Bring to a boil then reduce heat and simmer for 15 minutes.

4

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Add shredded chicken back to the soup and continue simmering 5 more minutes.

5

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Ladle into bowls and top with desired toppings like lime juice, avocado, tortilla strips, cilantro and shredded cheese.

6

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