Recipe of the Month – Chicken Tortilla Soup

We had a brief cold snap this past weekend. Time for something nice and warm. It was time for soup. This is definitely one of my husband’s favorites. This recipe comes from the website Spend with Pennies but many of other recipes I found out there were very similar. Definitely try it with the avocado on top. So yummy.

Ingredients

1 T. olive oil

1 onion, chopped

3 large cloves of garlic, minced

1 jalapeno, seeded and diced

1 t. ground cumin

1 t. chili powder

14 1/2 oz. can of crushed tomatoes

1 can diced tomatoes with chilies

3 cups chicken broth

14 1/2 oz can of black bean, rinsed and drained

1 cup of corn

2 chicken breasts, boneless and skinless

1/4 cup cilantro, chopped

1 lime, juiced

1 avocado, sliced (for garnish)

Crispy tortilla strips

Directions

  • Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
  • Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
  • Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
  • Spoon soup into bowls and and top with tortilla strips and sliced avocado.

This serves 8.

Looking for other great soup recipes? Try Zuppa Toscano, Loaded Baked Potato Soup or Walkabout Onion Soup.

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