Chicken Tortilla Soup (Edit recipe)

This quick and easy Chicken Tortilla Soup is the perfect bowl to warm up to on any night. Made with canned fire-roasted tomatoes, poblano peppers, corn, black beans and shredded chicken, it’s hearty, delicious and healthy! Top each bowl with your choice of cheese (I chose cotija), jalapeños, sour cream, fresh cilantro, avocado, lime and crispy tortillas. It’s a meal that’s ready in under 40 min and can be made vegan/vegetarian friendly by removing the chicken and cheese!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	315
Fat:	1 g
Carbohydrates:	59 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	297 mg
Fiber:	14 g
Sugars:	5 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

Chicken Breast, or thigh, shredded
Extra Virgin Olive Oil
2 Poblano Pepper, 1-2 sliced
Tomatillo, quartered
Roma Tomato, or your choice of tomatoes, quartered
1 head Garlic, top cut off
14.5 oz Fire Roasted Tomato, diced, crushed
free range, organic Chicken Stock
Salt and Pepper
Ground Cumin
Ancho Chili Powder
Smoked Paprika
dried Oregano
Corn, frozen
15.5 oz Black Beans
Cilantro

For Toppings

Sour Cream
Cotija Cheese
Avocado
Corn Tortilla, sliced into strips and roasted
Jalapeño
Lime

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400. Add the sliced poblano, tomatoes, tomatillo and garlic to a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for about 15 min.
When the veggies are done roasting, take half of the poblanos along with all the garlic cloves and add them to a food processor with some of the chicken stock and olive oil. pulse until blended.
Heat the olive oil in a large pot over medium high heat. Add the rest of the roasted vegetables along with the can of tomatoes, chicken stock, the blended poblano/garlic mix, smoked paprika, cumin, oregano and ancho chile powder. Season with S+P. Bring it to a boil then turn the heat to medium-low.
Add the shredded chicken, corn black beans and a handful of chopped cilantro and let it continue to simmer while you prepare your topping.
Divide the soup among bowls and top with the tortilla chips and the rest of the toppings.
Enjoy!