About This Recipe:
I love regular chicken noodle soup, but this chicken tortilla soup is a fun twist on a comforting favorite. This is a great pantry soup because it utilizes everyday ingredients such as canned crushed tomatoes, beans, corns, and chicken stock. This is also a great way to use up any leftover chicken that’s taking up space in the fridge. And of course you can’t have a soup like this without tons of toppings- I need limes, sour cream, and cheddar cheese!
Enjoy!
Ingredients (6 servings)
-2 cooked chicken breasts, shredded
-1/2 small onion, diced
-1 jalapeño, deseeded & finely diced
-28 oz crushed tomatoes
-8 cups chicken broth
-14 oz black beans
-6 oz frozen corn
-1/4 cup cilantro, chopped
-2 limes (1 juiced, 1 cut into wedges for serving)
-Toppings: tortilla strips, sour cream, cheddar cheese
-Olive oil
Seasonings
-1 tsp cumin
-1 tsp chili powder
-Salt and pepper
Instructions (45 minutes)
1. In a large pot over medium heat, pour in 2 tbls of olive oil and sauté the onion for 3 minutes until softened. Add in the jalapeño and seasonings (cumin, chili powder, and salt and pepper,) and cook for 2 minutes.
2. Pour in the crushed tomatoes and chicken broth, and bring to a boil. Add in the black beans and corn and simmer on low heat for 15 minutes.
3. Add the shredded chicken to the soup. Stir in the cilantro and lime juice, and serve topped with the tortilla strips, sour cream, and cheddar cheese.
The Corporate Cookbook 