Chicken Tortilla Soup (Edit recipe)

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Soup is always comforting and when you focus on vegetables it can be super healthy. You’ll love this soup with a punch of Mexican flavors and a bit of heat. The tortilla chips on top add a nice crunch.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

20

Serves: 4

Ingredients

2 Chicken Breasts, Boneless Skinless, Cut into 1” pieces
1 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1 tsp Black Pepper
.5 tsp Mexican Oregano, Dried
.5 Yellow Onion, Diced
1 Bell Pepper, Any color, diced
2 pieces Celery, Diced
.33 Jalapeño, Seeded and minced
3 cloves Garlic, Minced
3 cups Chicken Bone Broth
15 oz Diced Tomatoes
4 oz Green Chilies
1 cup Black Beans, Rinsed
.5 oz Taco Seasoning
.5 cup Peas, Frozen

Toppings

.5 cup Cilantro, Chopped
.5 cup Cheddar Cheese, Shredded
2 cups Corn Tortilla Chips, or any brand you prefer

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Process

Cook Mode

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

In a Dutch oven add oil, chicken, salt, pepper, and oregano. Stir and cook on medium heat for 10 minutes. Stir periodically.
Add onion, bell pepper, celery, jalapeño, garlic and cook for 5 minutes.
Add bone broth, water, tomatoes, chilies, beans, and taco seasoning. Cook for 15 minutes. Stir periodically.
Test to see if vegetables are soft, if not cook another 5 minutes.
Add peas and cook 3-4 minutes.
Finish with preferred toppings.

Notes

You can add 1/2 cup of frozen corn as well. If you want it more soupy then add another cup of broth.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1048
Fat:	40 g
Carbohydrates:	121 g
Protein:	46 g
Cholesterol:	74 g
Sodium:	1906 mg
Fiber:	20 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.