Chicken Tortilla Soup
Write a review
  1. 4 cups chicken broth
  2. 3 boneless chicken breasts
  3. 1 onion, chopped
  4. 4 garlic cloves, minced
  5. ½ jalapeno, minced
  6. 2 cans black beans, rinsed and drained
  7. 1 large zucchini
  8. 1 can diced tomatoes
  9. 1 tablespoon cumin
  10. 1 tablespoon chili powder
  11. ¼ teaspoon red pepper flakes
  12. cilantro (optional)
  13. lime juice (optional)
  1. Bring 4 cups chicken broth to a boil.
  2. In separate pan, sear chicken with salt and pepper.
  3. While chicken is searing, cut all the vegetables and press garlic.
  4. Sauté onion, garlic, jalapeno in the bottom of a large soup pot with several tablespoons of olive oil. Sauté about 5 minutes.
  5. While vegetables are sautéing, open all the cans and measure out the spices.
  6. Add all ingredients to the large soup pot and bring to a boil.
  7. After 20 minutes, remove chicken breasts and shred with 2 forks, pulling in opposite directions.
  8. Return shredded chicken to pot and simmer for 45 minutes (can simmer for up to 2 hours).
  1. You can add more seasonings after it cooks. If you want the soup spicier you can add more red pepper, etc. Feel free to experiment! This makes a big pot of soup. If it all won’t fit, don’t add all the chicken broth.