I make this often, but since I don’t have a “recipe” it’s always a little different. But I think I mastered it in a way worth writing down and sharing.
The best part about Chicken Tortilla Soup is, if you choose, you can hide quite a few veggies in it, and I can show you how.
My plan for dinner was Chicken Piccata, but I forgot the lemon, so at the last minute I was scrambling. I wish I had an avocado, but I didn’t, but it was still ok.
Here’s What You Need
- Olive Oil
- 1/2 onion – chopped
- 1/2 orange bell pepper or any bell pepper for that matter
- 1 garlic clove
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups broth
- can of diced tomatoes
- 1 chicken breast – or more if you want it – cubed into 1″ pieces
- can of corn – drained
- can of black beans – drained
Don’t have seasoning or tomatoes, throw in some salsa instead.
Here’s What I Did::
- Add olive oil to pan and sauté onion and bell pepper. (Here is the part you could add zucchini, more pepper, carrot, whatever else.)
- Once they start to soften add the garlic and let that sauté for just a minute. Season with salt/pepper, cumin and chili powder.
- Add the chicken broth and diced tomatoes with the juice. At this point I used a immersion blender and made a fine puree of all my veggies and seasonings.
- I then added the chicken, corn and black beans.
- Let simmer for 20-30 minutes, but even longer is better. Just make sure you get the chicken cooked. Cut up or shred your chicken before serving.
I top my soup with the broken tortilla chips, sour cream, cheese and if I had it, avocado.
Best served with Corona, but alas, I didn’t have that either.
I put this together in a matter of minutes. If you have the immersion blender you can leave your veggies a little bigger saving you even more time.
Now I really hope next time I want to make this soup I can remember where the recipe is at.
Linked to Ultimate Recipe Swap