One Pot Chicken Tortilla Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings 4
Recipe Ingredients:
  • 3 Tbsp. olive oil divided
  • 2 boneless skinless chicken breasts 10 oz. each
  • 1 Tbsp. chili powder
  • 1 tsp. Cayenne pepper
  • 2 tsp. Cumin
  • 1 tsp. Oregano
  • 1/2 tsp. Sea salt
  • 1/2 tsp. Black pepper
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium yellow onion diced
  • 3 cloves garlic diced
  • 2 ear corn shucked (or 1 cup frozen corn)
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1 (15 oz) can black beans
  • 6 cups Pacific Foods Organic Bone Broth Chicken
  • 2 Tbsp. lime juice
  • 2 cups tortilla chips to serve
  • 1/2 cup cilantro to serve
  • 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.
  • Cook chicken breast for 10 minutes, flip, and cook another 10 minutes.
  • 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.
  • Return pot to medium heat and add in remaining 1 tablespoon olive oil.
  • Add in jalapeno, red bell pepper, green bell pepper, onion, and garlic cloves. Saute vegetables for 5-7 minutes, or until slightly tender.
  • 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.
  • Add chicken and lime juice to soup. Let chicken warm for 5 minutes.
  • Divide soup into bowls and garnish with cilantro and tortilla chips. Enjoy!