Chicken Tortilla Soup
Description
If you have another chicken tortilla soup recipe, you will want to throw it out. This one is the best there is and will be one of your favorite go to recipes, especially during the cold weather months.
Ingredients
1 lb. chicken breast, diced into 3/4 inch pieces
2 T. light flavored olive oil or coconut oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/2 medium yellow onion chopped, about 1/2 c.
3 garlic cloves, minced
1/4 c. minced cilantro
1 large poblano pepper, diced small, about 1/3 c.*
14 oz. can fire roasted tomatoes
1 1/2 c. cooked white or black beans or 14 oz. can, drained and rinsed
4 c. chicken stock/broth or (2) 15 oz. cans
1 T. freshly squeezed lime juice from half of a lime**
salt and pepper, to taste
Toppings: sour cream, tortilla chips, shredded cheese, diced avocado, lime wedges, minced cilantro
Directions
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Heat oil in a large pot over medium heat; add chicken; stir to coat; season with salt and pepper. Cook chicken, stirring as needed, for 2-3 minutes, until lightly browned on all sides. The inside of the chicken should still be a bit pink. Add onion, garlic and pepper; cook 2-3 minutes until onions turn clear. Add tomatoes, beans, chicken stock/broth, cilantro and lime juice; simmer for 30 minutes.
Serve with the toppings of choice.
4 servings.
*Canned or frozen green chile can be used instead of fresh poblano pepper, if it's unavailable.
**The lime juice makes a big difference in this soup. If unsure of the lime, serve the soup with lime wedges on the side, so that the amount can be adjusted for individual tastes.