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Chastiti Johnson

Chicken Tortilla Soup

This is a top 8 free alternative to a Tex-Mex classic
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Mexican, Tex Mex
Ingredients Equipment Method

Ingredients
  

  • 2 Boneless Skinless Chicken Breast cooked and shredded
  • 1 White onion diced
  • 2 cloves Garlic minced
  • 1 tbsp Taco Seasoning
  • 1 tsp Cumin optional
  • 1 tsp Coriander optional
  • 1 Large Bell Pepper diced
  • 2 Jalapeños diced, deseeded
  • 1 can Tomato paste
  • 1 can Black Beans low sodium
  • 1 can Rotel mild or medium
  • 1 carton Broth veggie or chicken
Toppings
  • ¼ cup Cilantro
  • Lime Juice
  • Vegan Sour Cream serving
  • Vegan cheese serving
  • 2 Avocados diced
Homemade Tortilla Strips
  • 2 Vegan Tortillas sliced in strips
  • 2 tbsp Vegetable Oil
  • Salt to taste

Equipment

  • Large cooking pot
  • Knife
  • Wooden spoon or spatula
  • Measuring Spoons
  • Ladle

Method
 

  1. Cook (pan sear or boil) and shred chicken breast and place to the side to rest
  2. In a large soup pot, saute onions and garlic in oil over medium heat
  3. Once onions are softened, add taco seasoning, cumin, coriander, bell pepper, jalapeño, and tomato paste and allow to cook for 3-5 mins
  4. Next, incorporate black beans, Rotel, and adobo seasoning
  5. Once all vegetables are added, stir in broth and chicken and allow to cook on low heat for 15-20mins
  6. Serve with a ladle and add toppings (cilantro, sour cream, cheese, avocado, tortilla strips) and enjoy
Tortilla strips
  1. With a knife slice tortillas into small strips and cut strips in half
  2. In a small skillet, over medium heat lightly fry tortilla strips in vegetable oil for 2-3mins on each side
  3. Once strips have crisped and are a light golden brown remove from skillet lightly salt and allow to rest