This chicken tortilla soup truly is easy! All the ingredients are added to the pot, and then everything simmers. Chili haveinfused oil adds nice heat and flavor to the soup. We cooked chicken breasts in a pressure cooker, shredded it, and added the chicken to the pot. The chicken soaks up the yummy flavor from all the spices. In a pinch, a rotisserie chicken will work just as well. I needed a quick meal and these ingredients were on hand. This is fairly mild have use jalape�nstead of poblano to spice it up if you like.
Prep time: Cook time:
Recipe Cuisine: Southwestern Recipe Category: Chicken Soups Yield: 6 Servings
Ingredients :
- 1 tablespoon(s) olive oil (chili infused, if possible)
- 1 medium onion, chopped
- 1 medium green pepper, seeded and chopped
- 1 medium poblano chili, seeded and diced
- 1 clove(s) garlic, minced
- 1 quart(s) fat-free chicken stock
- 1 can(s) black beans, drained and rinsed (15 oz)
- 1 can(s) diced tomatoes, with juice (15 oz)
- 2 tablespoon(s) roasted red pepper, chopped (the kind in a jar) optional
- 1-2 cup(s) shredded chicken - can use rotisserie chicken
- 1/4 teaspoon(s) salt, or to taste
- 1/4 teaspoon(s) seasoned salt, or to taste
- 1/8 teaspoon(s) black pepper, or to taste
- 1/4 teaspoon(s) cumin, or to taste
- 1 teaspoon(s) chili powder, or to taste
- 2 ounce(s) tortilla chips, broken up
- 1/4 cup(s) shredded Mexican blend cheese
- cilantro, lime, black olives and avocado, for garnish
- 1 tablespoon(s) sour cream or plain yogurt for each serving, if desired
Intructions :
- Heat oil in soup pot. Add onion, green pepper and poblano pepper. Saute on med-high until veggies are tender. Add garlic. Saute briefly
- Add stock, chicken, beans, tomatoes, cut-up red pepper strips, and seasonings
- Bring to boil, lower heat, cover and let simmer for 15-20 minutes. When serving, let each person add their own garnishments.
Rated 5/5 based on 68 Reviews
Keyword : recipe-Southwestern-Chicken Soups-Stove Top