I love soup, and even though I live in Northern California, winters can get down right chilly! Soup always seems to provide that little something extra to help keep us warm and well fed. Keeping in theme with the “new mom – no time” theme, I am forever in search of recipes that are quick and easy… this Chicken Tortilla Soup recipe is just that!
This recipe calls for 2 chicken breasts, but I purchased a package of chicken tenders because they were much cheaper… and they have to be cut anyway. Why not?
Easy Chicken Tortilla Soup
2 boneless chicken breasts or pk of tenders
1 TBSP olive oil
3+ cloves garlic, minced
1/2 tsp cumin
5 cups chicken broth
1 cup frozen corn
1 can white beans
1 med-large onion, chopped
1 tsp chili powder
1.5 TBSP lemon juice
Tortillas and shredded cheddar cheese for garnish
Cut up chicken into bite size pieces and cook through. Add cumin and garlic and cook another minute. Add broth, salsa, corn, onion, beans, chili powder, and lemon juice. Stir and simmer on med-low for about 20-30 minutes. Serve with tortillas and garnish with shredded cheddar cheese.
I loved this soup and loved how quick and easy it was to make. I used hot salsa in my batch… so it was a bit spicy, but I enjoy some heat. I know it’s called chicken tortilla soup, but you could totally serve this soup with white or brown rice and eliminate the cheese for a healthier version. I look forward to making this again this winter.