Chicken Tortilla Soup
 
Prep time
Cook time
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We probably make this soup at least once a week during the winter. It's super easy, makes great leftovers, and you can top it with all kinds of stuff so everyone can customize it. This is my absolute favorite chicken tortilla soup recipe and it's one that always has my kids begging for seconds.
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Ingredients
  • 3 Chicken breasts
  • 2 diced onions
  • 3 diced bell peppers, (red, yellow, orange, green anything will work here. I like a variety)
  • 4 cloves garlic, grated
  • 1 can diced tomatoes
  • 1 can green chilies
  • 32 ounce box of chicken stock
  • 4 Tbsp tomato paste
  • 3 cans beans, rinsed (again, any combo. I like black, pinto, and kidney)
  • 1 tsp chili powder
  • 2 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups water
  • 4 Tbsp cornmeal
  • Corn tortillas cut into strips
  • avocado
  • sour cream
  • cheese
  • diced tomato
  • cilantro
  • diced red onion
Preparation
  1. Lay your chicken breasts on a baking sheet covered with parchment paper.
  2. Sprinkle each chicken breast with a bit of taco seasoning and bake at 375° for about 25 minutes.
  3. When your chicken is cooked, remove from the oven, let it cool for a minute, then shred it with two forks.
  4. Chop your peppers, onions, and garlic.
  5. Add everything into a large pot with a bit of oil (I like coconut oil for this but any oil will work) and sauté for a few minutes.
  6. Add in your can of tomato, can of chilies, and chicken stock.
  7. Stir in the shredded chicken, beans, and spices.
  8. Let simmer for about 30 minutes for everything to combine well.
  9. Add the cornmeal and stir well then simmer for another 15 minutes.
  10. Just before serving, stir in a handful of tortilla strips.
  11. Fill your bowls and top with whatever toppings you like best.
Recipe by Busy Mommy Media at https://www.busymommymedia.com/the-best-chicken-tortilla-soup/