Chicken Tortilla Soup
My version of this classic soup is warm and hearty, filled with chicken, black beans, corn, and tomatoes. It is delicious without being spicy so the whole family can enjoy! I have used chicken breasts and chicken thighs (it depends on who runs to the grocery store, myself or my husband), and both have turned out fantastic!
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion diced
- 1 4.5 oz can diced green chilis drained
- 1 15oz can petite diced tomatoes drained
- 1 15 oz can black beans rinsed and drained
- 4 cups chicken broth I prefer low salt, low fat
- 2 cups water
- 2 cups frozen corn
- 1 15oz can cream of tomato soup
- 1.5 pounds chicken breasts or thighs
- 1 tsp garlic powder
- 1/8 tsp kosher salt
Toppings
- avocado diced
- Mexican cheese shredded
- sour cream
- tortilla chips
Instructions
- Heat olive oil in Dutch oven, over medium-high heat.
- Add diced onion and saute 5-7 minutes, until onion is translucent.
- Add green chilis, petite diced tomatoes, cumin, garlic, and salt. Stir and saute 8-10 minutes, until liquid is almost gone.
- Deglaze with chicken broth, if needed. Lay chicken on top of vegetables. Add corns, beans, chicken broth, cream of tomato soup and water.
- Bring to a boil. Reduce heat to low and simmer for 1 hour.
- Shred chicken. Stir shredded chicken back into soup and serve with chosen toppings.