Quick and Easy Tortilla Soup

 

Quick and Easy Tortilla Soup

This soup is practically perfect!  It meets all my T.E.N.A. criteria, which are: Taste (it’s delicious), Ease of preparation (it’s quick and easy), Nutritional value (it’s low fat and healthy), and Avocado (you can add them).  So like I said, PERFECT!  


 

Quick and Easy Tortilla Soup

Sprinkle the chicken with olive oil, salt, and lime juice.Quick and Easy Tortilla Soup

Then lightly dust with the chipotle chile powder.  Toss to completely coat.  Cover and let them marinate for 15 minutes.

Heat Dutch oven over medium-high until hot.

Cook the chicken for approximately 5 minutes per side. Then remove it to a plate. Let rest for 10 minutes.

Cook the chicken for approximately 5 minutes per side. Then remove it to a plate. Let rest for 10 minutes.

While the chicken is resting, add the remaining olive oil to the Dutch oven, along with the onions. Saute for 5 minutes, or until golden and translucent.

While the chicken is resting, add the remaining olive oil to the Dutch oven, along with the onions. Saute for 5 minutes, or until golden and translucent.

Add the garlic and chipotle chile in adobo sauce. (I just used the sauce without the chiles.) Saute for another minute, stirring constantly.

Add the garlic and chipotle chile in adobo sauce. (I just used the sauce without the chiles.) Saute for another minute, stirring constantly.

 Quick and Easy Tortilla Soup

Add the tomatoes, beans, and chicken broth, then bring the soup to a boil.

By this point, the chicken has probably been resting for 10 minutes, so shred it with two forks

By this point, the chicken has probably been resting for 10 minutes, so shred it with two forks.

Quick and Easy Tortilla Soup

Return the chicken to the pot, and as soon as the mixture is boiling, reduce it to a simmer.Quick and Easy Tortilla Soup

Simmer for 5 minutes, partially covered.Quick and Easy Tortilla Soup

Skim the foam from the top.Quick and Easy Tortilla Soup

Add the cilantro, and serve immediately.  Quick and Easy Tortilla Soup

Sprinkle with tortilla strips or chips, and squeeze fresh lime juice on top.  Garnish with avocado, cheese, cilantro, sour cream, hot sauce, etc.

Quick and Easy Tortilla Soup
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 large boneless, skinless chicken breast halves (1 pound)
  2. 2 tablespoons olive oil
  3. ½ teaspoon salt
  4. ¼ teaspoon ground chipotle chile powder
  5. 2 limes, cut into fourths
  6. 1 large onion, chopped
  7. 4 large cloves garlic, minced
  8. 2 tablespoons canned chipotle peppers in adobo sauce, minced
  9. 2 quarts chicken broth
  10. 2 cans petite diced tomatoes, NOT drained (14.5 ounces)
  11. 2 cans black beans, NOT drained (15 ounces)
  12. 1 bunch cilantro, washed, and leaves removed from stems
  13. 6 ounces tortilla strips (or chips)
  14. Optional garnishes
  15. Sour cream, cheese, avocado, cilantro, hot sauce
Instructions
  1. Sprinkle chicken with 1 tablespoon olive oil, salt, chipotle chile powder, and 1 teaspoon fresh lime juice, and toss to coat. Cover and let sit 15 minutes.
  2. Heat a Dutch oven over medium-high heat.
  3. Add chicken to pot, and cook approximately 5 minutes per side. (until well browned) Remove to plate and allow to cool for 10 minutes. Shred with 2 forks.
  4. Add remaining tablespoon of olive oil to Dutch oven and sauté onions until softened. (about 5 minutes)
  5. Add garlic and canned chipotle, and stir constantly for another minute.
  6. Add tomatoes, black beans, and chicken broth, and bring to a boil.
  7. Reduce heat to simmer, and return the chicken to the pot.
  8. Simmer partially covered for another 5 minutes. Skim foam from the top, as it surfaces.
  9. Just before serving, stir in 1 cup cilantro leaves.
  10. Serve soup with tortilla strips, and garnish with any of the following: sour cream, cheese, avocado, cilantro, hot sauce
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Quick and Easy Tortilla Soup