One Pot Chicken Tortilla Soup

Votes: 3
Rating: 3.33
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

One Pot Chicken Tortilla Soup

Votes: 3
Rating: 3.33
You:
Rate this recipe!

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Prep Time

15minutes

Cook Time

30minutes

Servings

Product Type

Broths & Stocks,

Ingredients

Instructions

  1. Add 2 tablespoons olive oil to a large pot over medium heat. Add in chicken breast and sprinkle with spices:chili powder, cayenne pepper, cumin, oregano, sea salt, and black pepper.
  2. Cook chicken breast for 10 minutes, flip, and cook another 10 minutes.
  3. Remove chicken from pot and set aside to rest. Once chicken has cooled enough to handle, gently cut or shred into pieces using two dinner forks. Set aside.
  4. Return pot to medium heat and add in remaining 1 tablespoon olive oil.
  5. Add in jalapeno, red bell pepper, green bell pepper, onion, and garlic cloves. Saute vegetables for 5-7 minutes, or until slightly tender.
  6. Add in corn, fire roasted tomatoes, black beans, bone broth and lime juice. Bring to a light boil over medium-high heat, then reduce to a low-medium heat. Simmer soup for 15 minutes.
  7. Add chicken and lime juice to soup. Let chicken warm for 5 minutes.
  8. Divide soup into bowls and garnish with cilantro and tortilla chips. Enjoy!

Ingredients

Instructions

  1. Add 2 tablespoons olive oil to a large pot over medium heat. Add in chicken breast and sprinkle with spices:chili powder, cayenne pepper, cumin, oregano, sea salt, and black pepper.
  2. Cook chicken breast for 10 minutes, flip, and cook another 10 minutes.
  3. Remove chicken from pot and set aside to rest. Once chicken has cooled enough to handle, gently cut or shred into pieces using two dinner forks. Set aside.
  4. Return pot to medium heat and add in remaining 1 tablespoon olive oil.
  5. Add in jalapeno, red bell pepper, green bell pepper, onion, and garlic cloves. Saute vegetables for 5-7 minutes, or until slightly tender.
  6. Add in corn, fire roasted tomatoes, black beans, bone broth and lime juice. Bring to a light boil over medium-high heat, then reduce to a low-medium heat. Simmer soup for 15 minutes.
  7. Add chicken and lime juice to soup. Let chicken warm for 5 minutes.
  8. Divide soup into bowls and garnish with cilantro and tortilla chips. Enjoy!