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CHICKEN TORTILLA SOUP


  • Active Time : 30 Minutes
  • Total Time : 30 Minutes
  • Serves : 6

INGREDIENTS

  • 2 tablespoons organic extra virgin olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken breasts cut into bite size pieces
  • 1 tablespoon organic ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground natural sea salt
  • 1 container organic free range chicken broth
  • 1 15 ounce can organic black beans (15 ounce) rinsed and drained
  • 1 14.5 ounce can organic diced tomatoes (14.5 ounce) undrained
  • 1 cup organic frozen sweet corn
  • 1/4 cup chopped organic fresh cilantro
  • - yellow corn tortilla chips optional

DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium-high heat. Add onions and garlic; sauté 2-3 minutes.

Add chicken, cumin, chili powder and salt. Sauté until chicken is cooked through and slightly browned.

Add in chicken broth, beans, tomatoes and corn. Bring to a boil; reduce heat and simmer 10 minutes.

Stir in cilantro and serve with tortilla chips.

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