Chicken “Tortilla” Soup

This recipe is SO good that I don’t need the tortilla to enjoy it. Y’all HAVE to try it!

Ingredients

• 2 Tbsp Olive Oil
• 1 cup of peeled and small-diced onion
• 4 garlic cloves (peeled and finely minced)
• 4 cups of low-sodium chicken broth (or regular… your choice!)
• 2 cups of diced tomatoes (I promise it tastes better to dice your own tomatoes than buy canned-diced tomatoes! Pro-tip: make sure to keep the juice too!)
• 15 oz can of black or kidney beans (drained and rinsed)
• 2 cups of shredded cooked chicken
• 1 1/2 cup of corn (I just drained a 15 oz can)
• 1/3 cup of fresh cilantro leaves (finely minced)
• 1 Tbsp of chili powder
• 2 tsp of cumin
• 2 tsp of salt
• 1 tsp of paprika
• 1 Tbsp of lime juice
• OPTIONAL (for serving):
  • diced avocado
  • sour cream
  • shredded cheese
  • tortilla strips

Instructions

I like to have all the ingredients prepared before I begin adding them together. Therefore, I recommend cutting, dicing, draining, cooking, and/or measuring all the ingredients in advanced and placing them in separate dishes before you begin cooking the soup in the stockpot.

1. Using a large stockpot, put your stove-top on medium heat and add the olive oil.
2. Add the diced onion and saute for 5 minutes or until the onions are soft. Stir intermittently.
3. Add the garlic and saute for 2 minutes. Stir intermittently.
4. Add the chicken broth, tomatoes (juice too!), black (or kidney) beans, chicken, corn, cilantro and lime juice to the stockpot. Stir together.
5. Mix the chili powder, cumin, salt and paprika together in a separate bowl/cup. Then add slowly to the stockpot (I add the spices 3 separate times and stir in-between.)
6. Cook until you’re ready to serve!

This recipe is so easy to make and it tastes SO good!!!

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