Chicken Tortilla Soup

INGREDIENTS

  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 1 poblano pepper, seeded and diced
  • 1 jalapeño, seeded and diced (optional)
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp coriander
  • 2 tsp Italian seasoning
  • 2 (15 ounce) cans fire roasted tomatoes
  • 8 cups low-sodium chicken broth , (or water)
  • 3 chicken breasts
  • 10 oz red enchilada sauce, (approximately)
  • 1 (15 ounce) can black beans, drained
  • 2 (15 ounce) cans whole corn kernels, drained
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onion, chopped
  • 1 lime, juiced
  • Optional Garnishes
  • Tortilla strips
  • Lime wedges
  • Sour cream
  • Chopped cilantro
  • Sliced avocado
    Chicken Tortilla Soup

INSTRUCTIONS

  1. Add olive oil to a large stock pot or Dutch oven over medium-high heat. Add the onions and cook for 4-6 minutes, stirring often. Add the poblano pepper, jalapeño, red, and green bell pepper. Cook for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute.
  2. Add the salt, cumin, ancho chili powder, ground coriander, Italian seasoning, canned tomatoes, and chicken broth (or water), to the pot. Cover soup and bring to boil over high heat. Reduce heat to a simmer over medium-low heat. Add the chicken breasts and return the lid to the pot.
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