HEARTY CHICKEN TORTILLA SOUP

January 15, 2013

The term “stew” is a tricky one. When I was younger, I would say I liked stews because I thought it meant simply a chunky soup. Stews are a dish that is cooked in liquid and served with a gravy of made of that yield. What I was trying to communicate was that I do not typically care for soups that are smooth in texture. (Exception: here.)

But, a hearty soup was surely the phrasing I should have found. And that is what this is! A hearty, hearty chicken tortilla soup.

HEARTY CHICKEN TORTILLA SOUP from Rachel SchultzHEARTY CHICKEN TORTILLA SOUP
Serves 3-4

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.

HEARTY CHICKEN TORTILLA SOUP from Rachel Schultz

4.0 from 1 reviews
HEARTY CHICKEN TORTILLA SOUP
 
Author:
Ingredients
  • 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
Instructions
  1. Saute onions with garlic and coconut oil in a stockpot over medium heat for 5 minutes.
  2. Add chipotle, bell pepper, and mexican seasoning, cooking for 3 more minutes.
  3. Add corn, black beans, adobo sauce, shredded chicken, lime juice, and vegetable broth to pot. Simmer for 20 minutes.
  4. Serve with cilantro, tortilla chips, and lime wedges.

 

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Comments

  • Michelle

    Great soup! This was quite thick tho…. I think I’ll add only 1 c. of quinoa next time since adding more broth would dilute the wonderful spices. Overall tasty and a definite make again recipe. Thanks for sharing, Rachel! :)

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