Chicken Tortilla Soup Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp. olive oil

1 lb. boneless, skinless chicken thighs

3 8-inch corn tortillas, chopped into ½ inch pieces

1 small onion, chopped

2 large garlic cloves, finely chopped

½ tsp. ground cumin

1 (14oz.) can diced tomatoes, preferably fire-roasted

1 (14oz.) can black beans, drained and rinsed

1 tsp. finely chopped canned chipotle chiles, plus 1 tsp. adobo sauce

1 carton Aneto Natural Chicken Broth

2 tbsp. fresh lime juice (from about 1–2 limes)

Optional Garnishes: Sliced avocado, cilantro, tortilla strips, cheese

Instructions:

Heat olive oil in a Dutch oven or large heavy-bottom pot over medium heat. Add chicken thighs and cook until browned, about 5 minutes per side. Transfer chicken thighs to a plate and set aside.
Add tortillas and onion to pot and continue cooking until soft, about 5 minutes. Add garlic and cumin and cook for 3 minutes more.
Add reserved chicken, diced tomatoes, black beans, chipotle chiles with adobo sauce and Aneto Natural Chicken Broth. Bring mixture to a boil then reduce heat to low.
Simmer soup covered for at least 30 minutes or up to 1 hour.
Prior to serving, remove chicken pieces to a plate and shred into small pieces using two forks. Return chicken to the pot. Add fresh lime juice and season soup with salt and pepper to taste.
Serve with suggested garnishes as desired.

About this recipe