Chicken Tortilla Soup

For serving/topppings: Tortilla chips Shredded cheese cheddar, Monterey Jack, etc. are all great options Avocado Sour cream Cilantro Lime wedges To Serve The Soup: Layer tortilla chips and cheese in the bottom of a bowl. Fill your bowl with the soup over the tortilla chips and cheese. Top with avocado, sour cream, cilantro, and lime wedges and serve immediately.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by preparing your ingredients: Chop the bell peppers and onion into about ½” pieces, chop or shred your chicken, mince the garlic and dice the jalapeño finely. Open the can of diced tomatoes and black beans, then drain and rinse the black beans in a colander or large strainer. Shred or tear your cilantro and set it aside.

Step 2

STOVETOP:

Step 3

In a large pot, heat the olive oil over medium high heat and add the onion and bell pepper. Cook until they are tender, about 5 minutes.

Step 4

Add the garlic and stir in for about a minute or until the garlic is fragrant.

Step 5

Quickly add in the chicken broth, shredded chicken, spices, salt and pepper, jalapeño, diced tomatoes, and corn. Stir together and allow it to cook over medium low heat for about 25 minutes to allow the flavors to cook together.

Step 6

Add the black beans, then adjust salt to taste. Cook until the beans are warm.

Step 7

CROCKPOT:

Step 8

Put all of the ingredients in the crockpot except for the cooked chicken, black beans, and cilantro. Cook on low for 2-3 hours.

Step 9

Add the chicken and beans 30-45 minutes before serving.

Step 10

Stir in the cilantro just before putting the soup in bowls.