Chicken Tortilla Soup
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 680.38 g boneless chicken, cut into small pieces
- 14.79 ml perfect pinch fiesta citrus seasoning
- olive oil
- 1 medium yellow onion
- 1 red pepper
- 1 large jalapeno pepper
- 4 garlic cloves
- 1774.42 ml chicken broth
- 411.06 g can diced tomatoes and green chilies
- 411.06 g can plain diced tomatoes
- 113.39 g can chopped green chilies
- 226.79 g tomato sauce
- 439.41 g can black beans, drained
- 311.84 g can mexicorn
- 28.34 g package hot & spicy taco seasoning
- 8 corn tortillas, cut in small pieces
-
toppings
- shredded cheese (optional)
- avocado (optional)
- sour cream (optional)
directions
- Coat the chicken with seasoning, and cook with oil on low until no longer pink.
- Once done, set aside.
- In the same pot, heat 1 tablespoon of olive oil and cook onion, peppers, and garlic for 5 minutes.
- Add broth, tomatoes, chilies, beans, corn, and taco seasoning - bring to a boil.
- Add corn tortillas and continue to boil for 10 minutes.
- Return the chicken to the pot and simmer for 30 minutes.
- Add 3/4 cup of half n half or more if it's too spicy.
- Serve with toppings.
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