Chicken Tortilla Soup

Chicken Tortilla Soup is one of my favorite comfort soups, ready in 30 minutes. I used chicken thighs for this recipe but you can substitute with chicken breasts.

Chicken Tortilla Soup

Ingredients

1 Tablespoon olive oil 1 onion, diced 1 jalapeño, seeded and diced ( optional) 1 teaspoon cumin 2 teaspoons chili powder 1 teaspoon oregano (optional) 3-4 garlic cloves, minced 1 (14.5oz) can diced tomatoes ( regular, fire roasted or with green chilies) 1 (14.5oz) can black beans, drained 4 cups chicken broth 3-4 chicken thighs or 2 chicken breasts - boneless, skinless 1 teaspoon salt 1 teaspoon pepper 1 lime, juiced 1/4 cup cilantro, minced Optional garnish: tortilla chips or strips, avocado, cilantro, cheese, lime, sour cream.

Directions

Heat oil in a large pot . Add onions, jalapeño, cumin, chili powder and oregano and sauté for a few minutes. Add garlic and sauté for about 30 seconds.

Add diced tomatoes, black beans, chicken broth, chicken, salt and pepper and bring to a boil, covered. Reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.

Remove the chicken and shred using 2 forks. Add the chicken back to the pot, along with lime juice and cilantro and simmer for a few minutes. Taste and add more salt and pepper if needed.

To serve: Spoon soup into bowls and top with optional garnish.