Cheesy Chicken Tortilla Tortellini Soup
Ingredients
The soup
-
2
tablespoons
olive oil
-
1
medium
sweet onion, diced
-
to taste
salt and pepper
-
4
cloves
garlic, minced or grated
-
4
cups
chicken or veggie broth
-
3
cups
red enchilada sauce
-
1
can
fire roasted tomatoes (15 ounces)
-
1 - 1½
pounds
boneless skinless chicken breast tenders
-
2
cups
cooked black beans, rinsed and drained
-
8
ounces
cheese tortellini
-
1
cup
sharp cheddar cheese, shredded
-
2
juices
limes
-
as needed
sliced limes, diced avocado, and fresh cilantro for serving
Salty lime Tortilla Strips
-
8
corn
tortillas, sliced into strips
-
1
tablespoon
olive oil
-
1
lime
zest
-
as needed
kosher salt
Instructions
- Preheat the oven to 375°F for tortilla strips.
- Toss corn tortilla strips with olive oil, lime zest, and salt on a greased baking sheet and bake for 15-20 minutes, stirring occasionally.
- In a large soup pot, heat olive oil and cook diced onion with salt and pepper until soft, about 10 minutes.
- Add minced garlic and cook for another 2 minutes.
- Pour in enchilada sauce, chicken broth, and tomatoes, bring to a boil.
- Add chicken, cover, and simmer for 15-20 minutes until cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in black beans and tortellini, cover, and cook for about 5 minutes until tortellini is al dente.
- Mix in cheddar cheese and lime juice, simmer until cheese is melted.
- Serve soup topped with tortilla strips, cheese, cilantro, and lime slices.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
943
Total fat
34g
Total carbohydrates
83g
Total protein
44g
Sodium
2000mg
Cholesterol
150mg
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