HEARTY CHICKEN TORTILLA SOUP
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/01/15/hearty-chicken-tortilla-soup/
3.5.3208