Do you have a soup recipe that is your families ultimate favorite? We sure do! It’s Chicken Tortilla Soup. They this soup love it so much I make it several ways. You’ll be sure to love this one for several reasons; it’s easy, healthy and delicious.
Don’t you just love a dish that has tortillas in it? If you really wanted you can even make your own tortillas. I don’t. I just grab healthy tortilla chips to the soup. I have used blue and regular tortilla chips tossed in the bowl with the steaming hot soup.
You’ll love this recipe especially for fall or anytime of year you like to make soup. For us it’s year round. It doesn’t long to put together, make and serve to your hungry crowd.
Chicken Tortilla Soup
- Add sliced avocado in bite size pieces.
- Squeeze a wedge of lime
- Toss in some tortilla chips
- Then sprinkle it with cheese.
Are you getting hungry for the recipe yet?
Stir it with love and serve it.
I like to make this in a big soup pot. I have two since I have updated my cook-ware. My most used is this Martha Stewart Pot; it’s an Enameled Dutch Oven Cast Iron Pot. What I love about it is you can use it for soups, stews, baking roasts, breads and more. It’s super sturdy. Then I also use a soup pot out of my every day cook-ware set. It’s non stick. I grab this if I just don’t feel like getting down under the cabinet for the bigger pot.
Chicken Tortilla Soup
- 1 pound boneless skinless chicken
- 3 garlic cloves
- 1 jalapeno or other pepper like poblano or even a can of mild diced green chilis optional, adds flavor & not too spicy for us
- 1/2 yellow or white onion
- Cilantro take 1/4 cup from 1 bunch
- 1-2 avacados
- 2-3 limes
- salt & pepper to taste
- 2 tblsp. olive oil
- 1 can Hunt's Fire Roasted Diced Tomatos apox. 15 oz
- 1 can black beans standard can about 14oz
- 1 box 32 ounces chicken broth
- Tortilla Chips
- Shredded 3 Cheese Mexican Style Cheese
Chop all your veggies: onions, garlic, cilantro & optional jalapeno or other green pepper
Slice avacados put in a bowl to the side
Cut limes in halves
Place olive oil in pot, then chicken, sprinkle with black pepper, cook until done (slowly about 15 min. turning over at half way point & don't worry about it being 100% cooked it will finish in the soup pot) when almost done add garlic & onion saute until clear.
You will also add in your fresh chopped jalapeno pepper with the onion & garlic at this point for sauting. If you use canned chilies add them at same time you add roasted tomatos.
If you did this in your soup pot (I do) then just start adding chicken broth. If not transfer to stock pot & add chicken broth.
Now add can of fire roasted tomatos, 1 teaspoon oregano, 1/4 cup chopped cilantro.
Add a dash of salt & squeeze half a lime into soup mixture.Finish cooking on a simmer, occasionally stirring at least 30 minutes.
Add in black beans for at least another 15 minutes to 30 minutes of cooking. Before adding the black beans make sure to rinse & drain them.
Take out chicken & cut into bite size pieces, it should fall apart easily.
Put back into soup & wait until until your ready to serve.
You may cut recipe in half for two people. This serves 3-6 easily. Three people you will have some left overs if they aren't big eaters. Sometimes I cook mine longer if not in a hurry to let the flavors meld together. I do this on a very low simmer.
If you don’t like fire roasted tomatoes or tomatoes in general you can see my other recipe listed below from my meal plan Monday’s posts. But, both this and the other are a bit older posts. I am trying to go through and update photography on older posts. But, if you know cleaning house can take a while. Wink.
Of course you can look up other recipes including soups in the recipe gallery or in the search, as not all of my recipes are on the gallery page. But, here’s a few you might enjoy, below!
What is your favorite soup to cook on a cold day?
Our other recipes you might enjoy trying
- Chicken Tortilla Soup
- Minestrone Soup
- Tortellini Soup
- Chili Verde
- Chicken Enchiladas
- All Our Soup Recipes