Chicken Tortilla Soup by Kristine’s Kitchen

olive oil, onion, garlic, mild fire roasted green chiles, fire roasted tomatoes, red enchilada sauce, chili powder, cumin, black beans, chicken broth, chicken breast, corn, salt and pepper, lime wedges

Prep Time: 10 min
Cook Time: 10 min
Total Time: 45 min

– 2 teaspoons olive oil
– 1 cup chopped onion
– 4 cloves garlic, minced
– 4 ounce can mild fire roasted diced green chiles
– 14.5 ounce can fire roasted diced tomatoes
– 15 ounces red enchilada sauce
– 1-2 teaspoons chili powder
– 1 teaspoon cumin
– 15 ounce can black beans (rinsed and drained)
– 4 cups low sodium chicken broth
– 1 pound boneless skinless chicken breast
– 15 ounce can corn (drained (or 1 cup frozen corn), optional)
– salt and pepper (to taste)
– For serving: lime wedges, crumbled tortilla chips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado

Prep Time: 10 min
Cook Time: 10 min
Total Time: 45 min

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