Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Ingredients: 1 tablespoon olive oil; 1 medium red onion; 4 garlic cloves; 3 bell peppers (1 red, 1 green,1 yellow); 2 tablespoon spices, chili powder [usda:2009]; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 14.5 ounce fire-roasted tomatoes; 10 ounce fire-roasted tomatoes with green chilies; 32 ounce chicken broth; 1 cup frozen corn; 15 ounce can of black beans; 1/4 cup cilantro; 4 cup water; 3 foster farms simply raised boneless chicken breasts; lime, avocado, monterey jack cheese, green onions, sour cream (optional garnish)

FPR|Dec. 28, 2016 2:10 pm EST

4.5 (2 ratings)

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This chicken tortilla soup is easy to make and packed with tons of fresh vegetables.

Servings

4

Ingredients

1 tablespoon olive oil
1 medium red onion
4 garlic cloves
3 bell peppers (1 red, 1 green,1 yellow)
2 tablespoon spices, chili powder [usda:2009]
1 teaspoon kosher salt
1/2 teaspoon black pepper
14.5 ounce fire-roasted tomatoes
10 ounce fire-roasted tomatoes with green chilies
32 ounce chicken broth
1 cup frozen corn
15 ounce can of black beans
1/4 cup cilantro
4 cup water
3 foster farms simply raised boneless chicken breasts
lime, avocado, monterey jack cheese, green onions, sour cream (optional garnish)

Directions

Bake chicken breast at 375 for 20-25 minutes, or until done, seasoned to taste. You could also boil for about 20 minutes. Shred chicken and set aside. Sauté onion, garlic and bell peppers with olive oil on medium heat. Cook for about 5 minutes or until bell peppers are soft. Add chili powder, salt, pepper, tomatoes, water and broth; simmer for 10 minutes. Stir in frozen corn, beans, chicken and cilantro; simmer for 15 minutes. Garnish with fresh limejuice, cilantro, avocado, green onions, monterey jack cheese and sour cream.