Description
Easy Chicken Tortilla Soup – a simple, delicious and easy chicken tortilla soup recipe that is perfect for meal prepping!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1/4–1/2 cup Anaheim pepper*, diced
- 3 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 15oz can corn, drained
- 1 15oz can diced tomatoes
- 1 15oz can crushed tomatoes
- 1 15oz can black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- zest of 1 lime
- juice of 1 lime
- 2–3 teaspoons kosher salt (more to taste)
- Toppings: tortilla chips, fresh cilantro, avocado and lime wedges
Instructions
- Bring Dutch Oven to medium-high heat. Add olive oil and swirl to coat.
- Add onion, garlic and pepper; move around pan until garlic is fragrant and onions softens – about 1 minute.
- Add broth and bring to a boil.
- Add chicken and cover. Let simmer until chicken is fully cooked – about 15 minutes.
- Remove chicken from pot and place on a plate; use two forks to shred and return shredded chicken to pan along with the corn, tomatoes (diced and crushed), black beans, chili powder, cumin, lime zest, lime juice and salt.
- Stir to combine. Let simmer 10-15 minutes.
- Taste and add any additional salt, spice or lime juice – as desired.
- Serve with tortilla strips, fresh chopped cilantro, lots of avocado and lime wedges.
Notes
- Anaheim Pepper: you can use jalapeno if you want it spicier or you can use bell pepper if you want it really tame. I like Anaheim peppers because they bring a bit more flavor and heat, but nothing crazy – I also know they aren’t always easy to find so use what works for you/what you can find!