Chicken Tortilla Soup
Ingredients
The soup base
-
1–2
tablespoons
olive oil
-
1
medium
onion, diced
-
5
cloves
garlic, rough chopped
-
1–2
cups
carrots, diced
-
1
cup
celery, diced
-
14.5
ounces
canned diced tomatoes and juices
-
4
ounces
canned mild green chilies
-
2
pounds
boneless chicken (thighs or breasts)
-
1
cup
dry black beans
-
4
cups
chicken stock or broth
-
2
cups
water
-
2
teaspoons
salt
-
2
teaspoons
cumin
-
2
teaspoons
chili powder
-
2
teaspoons
dried oregano
-
juice from 1–2
limes
lime juice
-
to taste
chipotle (optional)
Toppings
-
to taste
tortilla strips
-
to taste
grated cheese
-
to taste
sour cream
-
to taste
avocado
-
to taste
hot sauce
-
to taste
cilantro
-
to taste
fresh jalapeño
-
to taste
scallions
-
to taste
lime wedges
Instructions
- Sauté onions, garlic, carrots, and celery in olive oil for 4 minutes.
- Add diced tomatoes, green chilies, whole chicken, and black beans.
- Pour in chicken stock, water, salt, and spices, and stir well.
- Bring to a simmer, cover, and cook for 30 minutes until chicken is tender.
- Alternatively, use the Instant Pot to pressure cook for 25 minutes if using dry beans or 14 minutes if using canned beans.
- Shred the chicken and return it to the pot, simmering for a few more minutes.
- Add lime juice and adjust salt to taste.
- Serve in bowls and top with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
392
Total fat
22.2g
Total carbohydrates
23.6g
Total protein
25.3g
Sodium
729.2mg
Cholesterol
111.3mg
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