Chicken Tortilla Soup

Chicken Tortilla Soup is fast, simple, and SO flavorful. This easy weeknight dinner combines pantry staples with a finishing touch of vibrant, fresh ingredients to create a super satisfying meal. Kids will love choosing their toppings, too!
I served this soup with the BEST cornbread—recipe video linked below!


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CORNBREAD VIDEO:
https://www.youtube.com/watch?v=8TlaiIRBp1U&t=66s


Chicken Tortilla Soup
1 Tbsp. olive oil
1 onion, diced
4 garlic cloves, minced
1-15 oz. can black beans, drained and rinsed
1 c. frozen corn
1 ½ tsp. chili powder
1 ½ tsp. cumin
salt & pepper
2 boneless, skinless chicken breasts
32 oz. chicken broth
1-10 oz. can diced tomatoes with green chiles (I used MILD Rotel), with their juices
1-14 oz. can diced tomatoes with their juices
½ c. chopped cilantro
juice of 1 lime
Suggested Toppings: tortilla chips, sour cream, shredded cheddar cheese, cilantro, avocado slices, lime wedges


Pour 1 Tbsp. olive oil into a Dutch oven over medium heat. Add the diced onion and garlic and cook until softened. Add the black beans, corn, chili powder, cumin, and salt and pepper to taste (start with about ½ tsp. salt & 1/8 tsp. black pepper—you can always add more seasoning!). Stir to combine. Place the 2 chicken breasts on top of the veggies. Pour the chicken broth, Rotel, and diced tomatoes over top. Cover and bring the soup to a simmer. Reduce the heat to low and allow the chicken to simmer for about 20 minutes or until cooked through. Remove the chicken and shred on a cutting board with two forks OR place the cooked chicken in a large mixing bowl (or stand mixer) and shred with an electric hand mixer. Add the shredded chicken back into the soup. Sprinkle in ½ c. chopped cilantro and the fresh lime juice. Stir to combine. Taste for seasoning and add salt if necessary.
Sprinkle crushed tortilla chips over top along with any additional toppings of your choice. ENJOY!


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Видео Chicken Tortilla Soup канала Anne's Family Recipe