Chicken Tortilla Soup

This meal came together so fast, I was actually surprised. It was really good. The hubby ate it all and the Littelest little loved the black beans. The toddler, well, he just wanted to watch Rudolf. It was a great warm meal to fill up the family on a chilly December day. 

1 1/2 lbs. chicken breast

1 tbsp olive oil 

1 c. Diced onion

1 tbsp diced garlic 

5 c. Chicken broth

14 oz can of diced tomatoes 

1 tbsp ancho chili powder

2 tsp cumin

1 tsp paprika 

Salt and pepper to taste 

1 can corn, drained

1 can black beans, drained and rinsed 

1 tbsp like juice 

1/4 c fresh chopped cilantro

Toppings: sour cream, shredded Mexican blend cheese and tortilla strips 

In a deep pot heat olive oil over medium heat. Add onion and sautee until translucent. Add garlic and sautĂ©ed until fragrant, about 30 seconds. Add chicken broth, spices and chicken breast. Bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken and shred. Add back to pot. Add remaining ingredients and heat until warmed through. Serve with sour cream, tortilla strips and shredded cheese. Yum! 

I served with an avadacado crema that was fantastic! It’s imbedded into this recipe for blackened fish tacos that I made the other night (which, were amazing!). We had some left over and it was the perfect accompaniment.


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