Easy Chicken Tortilla Soup

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
• salt/pepper
• 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