Tortilla Soup

Written by on in Dinner, Recipes, Uncategorized

Happy Cinco de Mayo! We may still be under quarantine here in California, but that doesn’t mean that we can’t celebrate. In honor of the holiday, I made a big batch of one of my favorite dishes – tortilla soup.

I’m a soup person and this is one of my all-time favorites. I love that it’s one of those foods that you can load up with toppings, like avocado and cheese. I love how flexible it is, since you can add or remove any vegetables that you have on hand. More than anything though, I love that it’s a warm, hearty bowl of comfort food.

The Process

This is a one pot meal, which doesn’t require any equipment other than a large pot. The recipe begins with sauteing onions, garlic, bell peppers, and carrots (or vegetables of choice). Once the vegetables have softened, add chicken broth, tomatoes, and black beans, which form the base for the soup.

Once boiling, add in the chicken and spices (salt, pepper, cumin, and garlic salt) and lower to a simmer until the chicken is cooked through. After the chicken is ready, remove it from the pot and shred it into small strips. Return the shredded chicken to the pot along with lime juice and crushed tortilla chips to finish.

The Toppings

One of the best parts about tortilla soup is the toppings! For this batch, I chose to top with avocado slices, shredded cheese, and more tortilla chips. If you need some inspiration, here are some topping ideas:

  • Avocado
  • Shredded cheese
  • Tortilla chips
  • Cilantro
  • Guacamole
  • Corn
  • Red onions
  • Cotija cheese
Tortilla Soup
Pin
Print

Tortilla Soup

Recipe by bringingupfoodies

Ingredients

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 carrot, diced

  • 6 cups chicken broth

  • 1 can diced tomatoes (14.5 oz)

  • 1 can black beans (14.5 oz)

  • 2 large chicken breasts

  • 1 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp cumin

  • 1/4 tsp garlic salt

  • 1 lime

  • 1/2 cup crushed tortilla chips

  • Desired toppings (e.g. avocado, shredded cheese, tortilla chips, corn, cilantro, etc.)

Directions

  • In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and garlic and cook until softened, about 3 minutes.
  • Add bell peppers and carrots and cook for an additional 3 minutes.
  • Add the chicken broth, tomatoes, and black beans. Bring to a boil and then lower to a simmer.
  • Add the chicken breast, salt, pepper, cumin, and garlic salt. Cook for 20 – 25 minutes or until chicken is cooked through.
  • Once chicken is cooked, remove it from the pot. When it is cool enough to handle, shred the chicken breast.
  • Add the shredded chicken, juice from 1 lime, and crushed tortilla chips to the soup. Remove from heat.
  • Top soup with desired toppings and serve.