Chicken Tortilla Soup

40 mins
Serves 1
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Directions

  1. 1Sauté one onion and two bell peppers in olive oil.
  2. 2Once soft, add garlic and a couple of jalapeños.
  3. 3Add a taco seasoning packet and deglaze the pan with a couple of cups of chicken broth.
  4. 4Mix in fire-roasted diced tomatoes, enchilada sauce, green chiles, apple cider vinegar, tomato bouillon, chicken bouillon, chipotle powder, and cumin powder.
  5. 5Cook 2-3 chicken breasts and a couple of bay leaves in the soup, keeping the heat on low, cover and poach for 40-45 minutes.
  6. 6Once cooked, remove and shred the chicken, then return it to the pot.
  7. 7Add an undrained can of corn and a can of pinto beans or black beans.
  8. 8Let the soup warm up again.
  9. 9Serve the soup topped with cheese, sour cream, sliced jalapeños, cilantro, and tortilla chips.

Ingredients

  • 1 onion
  • 2 bell peppers
  • garlic
  • 2 jalapeños
  • 1 Taco seasoning packet
  • 3 cups chicken broth
  • 1 28 oz can fire-roasted diced tomatoes
  • 1 10 oz can Las Palmas enchilada sauce
  • 2 4 oz cans diced green chiles
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato bouillon
  • 1 tablespoon chicken bouillon
  • 2 teaspoons chipotle powder
  • 1 teaspoon cumin
  • 2 chicken breasts
  • 2 bay leaves
  • 1 can corn (undrained)
  • 1 can pinto beans or black beans
  • cheese
  • sour cream
  • jalapeños (sliced)
  • cilantro
  • tortilla chips

Equipment

potwooden spoontongsladlemixing bowl