Description
I’ve been making a version of this recipe for many years and my family still loves it. I can have it ready in under 30 minutes, so it makes for an excellent weeknight meal. Most of the items I keep on hand in the pantry, so it’s easy to pull this Tortilla Soup recipe together at the last minute. This soup also rocks in the slow-cooker.
Ingredients
½ sweet yellow onion, diced
1 large pepper (or 5 mini peppers), diced
1 can black beans, rinsed and drained
1 can fire roasted diced tomatoes
2 cloves garlic, sliced
1 pound boneless skinless chicken breast
1 teaspoon oregano
1 teaspoon Ancho chili powder
½ teaspoon ground cumin seed
½ teaspoon chipotle chili powder
1 teaspoon Kosher salt
4 cups water
1 teaspoon Better Than Bouillon Chicken Base
1 Tablespoon olive oil
Tortilla chips
Cilantro, scallions, or lime for garnish
Instructions
- Add oil to large Dutch oven or heavy bottomed soup pot.
- Sauté onion, garlic and peppers until caramelized (5 minutes).
- Add tomatoes and deglaze the pan with a spatula.
- Season chicken with cumin, chili powder, oregano, and salt before adding to pot.
- Add chicken, water and stir in the Better Than Bouillon.
- Add beans and corn.
- Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Remove chicken to plate or shallow bowl and shred with 2 forks (or cut into bite-sized pieces). Return chicken and juices to pot.
- Serve soup garnished with tortilla chips and cilantro if desired.
Notes
Tips and Tricks
Tips and Tricks*This soup also rocks in the slow-cooker. To make busy mornings easier, put the ingredients in the slow-cooker the night before and refrigerate it. Pull the crock out of the fridge when you grab your first cup of coffee and pop it in the slow-cooker in before you leave for work.
*I omit the chipotle pepper when I make the soup and only add it to the adult bowls because my kids find it too spicy.
*You can use the Better Than Bouillon Chipotle base in this recipe and it tastes amazing! It will be extra spicy and have an awesome smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
