This chicken tortilla soup recipe is easy, homemade, and satisfying. The perfect dinner for those cold nights. Add your favorite toppings and adjust the spice level to your liking! It freezes perfectly and keeps for lunches all week.
1poundboneless skinless chicken breasts
1cupwhite onion, diced (about 1 medium)
1red bell pepper, diced
1green bell pepper, diced
1jalapeño, diced (deveined and seeded)
3garlic cloves, minced
1/2teaspoonfreshly ground black pepper
2(14.5 ounce)cans diced tomatoes
1(32 ounce)low sodium chicken broth
1(15 ounce)can black beans, rinsed and drained
1 and 1/2cupsfrozen corn
Heat the olive oil over medium heat in a 4 quart (or larger) pot or dutch oven. Add the olive oil. Once hot, sear the chicken on either side for 2-3 minutes. Remove from the pot and set aside.
Add the onion, peppers, jalapeño, garlic, Italian seasoning, salt, pepper, cumin, chili powder, paprika, and dried oregano. Stir and cook for 6-7 minutes as the vegetables soften up and let out some juices.
Increase the heat to medium-high. Add the tomatoes and chicken broth. Bring to a boil, then add the chicken back into the pot for 15 minutes (or until the internal temperature has reached 165°F.) Remove the chicken from the pot, shred, and place it back into the pot.
Reduce the heat to medium Stir in the beans and corn. Cook for 5 minutes. Serve immediately. Leftovers keep well for up to 5 days in the refrigerator.
Make Ahead & Freezing Instructions: The soup can be frozen for up to 2 months. Allow the soup to cool completely before freezing.
Chicken: You can use breasts or thighs for this recipe. The cook time will vary.
Jalapeño: We like this spicy so we keep the seeds on.
Slow Cooker Option: Place all the ingredients in the slow cooker except the beans and corn. Cook on low for 6-8 hours or high for 4 hours. Remove the chicken from slow cooker and shred. Place the chicken back in the slow cooker and stir in the beans and corn. Allow it to cook for 1 hour.