I love a hearty soup. And that is what this is! A hearty, hearty chicken tortilla soup. We love it with lots of extra lime! If you add a bit of milk or cream you’re nearly on your way to it becoming a very lovely white chicken chili. Sometimes I use canned corn for this, but if I have some fresh corn sliced from a cob it is even better. Lastly, I have been known on occasion to pulse the onion and bell pepper in the food processor for quicker chopping.
CHICKEN TORTILLA SOUP
Serves four
1 onion, diced
2 cloves garlic, minced
2 tablespoons coconut oil
1 chipotle pepper, diced
1 bell pepper, diced
2 tablespoons mexican seasoning
15 ounces corn
15 ounces black beans
1 tablespoon adobo sauce
3 chicken breasts, cooked and shredded
1 lime, juiced
4 cups vegetable broth
Cilantro
Tortilla chips
Limes
Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes. Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes. Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes. Serve with cilantro, tortilla chips, and lime wedges.
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons coconut oil
- 1 chipotle pepper, diced
- 1 bell pepper, diced
- 2 tablespoons mexican seasoning
- 15 ounces corn
- 15 ounces black beans
- 1 tablespoon adobo sauce
- 3 chicken breasts, cooked and shredded
- 1 lime, juiced
- 4 cups vegetable broth
- Cilantro
- Tortilla chips
- Limes
- Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes.
- Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes.
- Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes.
- Serve with cilantro, tortilla chips, and lime wedges.
