Chicken Tortilla Soup
A hearty chicken tortilla soup made with fajita-seasoned chicken, black beans, green chiles, corn, and fresh toppings.
Ingredients
- 3 tbsp butter
- 5 green onions
- 1 bell pepper
- 1 jalapeño
- 3 garlic cloves
- 2 chicken breasts
- 1 packet Siete Chicken Fajita Seasoning
- 1 scoop Better Than Bouillon Chicken Base
- 1 (32-oz) carton chicken bone broth
- 1 (15-oz) can black beans
- 1 (4-oz) can green chiles
- 2 fresh tomatoes
- 4 ears fresh corn
- 1/2 cup fresh cilantro
- 1 shredded cheddar cheese
- 1 sour cream
- 1 crushed tortilla chips
- 1 avocado
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Directions
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1
Sauté the aromatics. In a large pot or Dutch oven, melt the butter over medium heat. Add the green onions, bell pepper, jalapeño, and garlic. Sauté for 4–5 minutes, until softened.
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2
Season and sear the chicken. Add the chicken breasts and sprinkle with the Siete Chicken Fajita Seasoning. Sear for 2–3 minutes per side until nicely browned. Remove the chicken and set aside.
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3
Build the soup. To the pot, stir in the Better Than Bouillon chicken base and chicken bone broth. Add the black beans, green chiles, and chopped tomatoes. Bring to a simmer.
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4
Simmer. Return the chicken to the pot, cover, and let simmer for about 30 minutes, or until the chicken is fully cooked (165°F).
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5
Finish. Remove the chicken, chop or shred it, then return it to the pot. Add the fresh corn and chopped cilantro. Let simmer for another 5–10 minutes.
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6
Serve. Ladle into bowls and top with shredded cheddar cheese, sour cream, crushed tortilla chips, and avocado.
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Source
Megan Hunsaker’s blog
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