Chicken Tortilla Soup Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar

Time30m

Serves4

shredded chicken, black beans, jalapeños, shredded cheddar cheese, cilantro, tortilla strips

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Frequently paired with

The best thing to pair and share with chicken tortilla soup

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Smokey Cider Margarita

smoky · sweet · tart

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Ingredients

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Soup Ingredients

2 cups cooked shredded chicken

1 cup black beans, drained and rinsed

2 to taste jalapeños, diced

4 cups Chicken broth

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves Garlic, minced

1 tsp Cumin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Method

Cooking Instructions

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add Spices and Broth

Stir in the cumin, salt, and black pepper. Add the chicken broth, diced tomatoes, and jalapeños. Bring to a boil.

Add Chicken and Beans

Once the soup is boiling, reduce the heat to low, and add the shredded chicken and black beans. Simmer for 20 minutes, allowing the flavors to meld.

Serve

Ladle the soup into bowls and top with shredded cheddar cheese and fresh cilantro. Serve with tortilla strips on the side.