Visitors Now:
Total Visits:
Total Stories:
Profile image
By Girl Gone Gourmet
Contributor profile | More stories
Story Views

Now:
Last Hour:
Last 24 Hours:
Total:

Chicken Tortilla Soup

Sunday, November 20, 2016 5:28
% of readers think this story is Fact. Add your two cents.

(Before It's News)

Warm and cozy chicken tortilla soup with black beans, corn, and bell pepper. Topped with an avocado, cheese, and sour cream garnish this soup is a delicious Sunday project that keeps on giving throughout the week.

Chicken Tortilla Soup | girlgonegourmet.com

Chicken Tortilla Soup

Just like a favorite pair yoga pants, a fuzzy fleece, and a woolly blanket a cozy bowl of soup does wonders to ward off the chill and warm the soul. I find Sunday afternoons are a great time to simmer a pot of something delicious and this chicken tortilla soup is a great contender – it takes just an hour start to finish leaving plenty of time to cozy up and enjoy the day.

And, because you enjoyed a Sunday simmering soup, there’s lunch and dinner options for the rest of the week. You know, for those harried and hectic days that can only be soothed by a bowl of cozy that takes no more effort than a quick reheat in the microwave. An hour on Sunday = so much lunch and dinner happiness during the week.

Some Ingredients You’ll Need

  • One bone-in, skin-on chicken breast is first browned in the pot and then simmered in the soup adding tons of flavor that you can’t get from boneless skinless chicken breasts.
  • Onion, garlic, and bell pepper cook in all the delicious browned bits left behind by the chicken breasts.
  • Black beanscorn, and diced tomatoes simmer with all the other veggies.
  • A packet of taco seasoning makes things easy – check the ingredients to ensure you’re buying an actual spice mix and not a bunch of chemicals. Things like cumin, chili powder, and onion/garlic powder should be the first ingredients listed.
  • Corn tortilla strips are stirred into the hot soup and sort of melt into it giving it a bit more body.

Don’t Forget the Garnishes!

In my world, a soup without a garnish is like a sundae without a cherry – will the world end without it? Probably, so it’s best to adorn your soup in all the good stuff like avocado, sour cream, cheddar cheese and a sprinkling of cilantro. So go ahead and give your soup some delicious bling – you won’t forget it, I promise.

Chicken Tortilla Soup | girlgonegourmet.com

More Cozy Soups

Roasted Red Pepper Tomato Bisque

A creamy roasted red pepper tomato bisque topped with a blue cheese and crouton garnish.

Roasted Red Pepper Tomato Bisque | Girl Gone Gourmet

Broccoli Cheese Soup

Cheesy broccoli cheese soup with crispy onions – it’s a winter warmer!

Creamy broccoli cheese soup with a crispy onion garnish. It's perfect for a cold wintry day!

French Onion Soup

A weeknight french onion soup thanks to a slow cooker. No need to stand over the stove caramelizing onions – let the slow cooker do the work for you!

Warm and cozy French Onion Soup. Use your slow cooker to caramelize the onions overnight to save time!| girlgonegourmet.com

Yields 6

Chicken Tortilla Soup

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save Recipe
Print Recipe

Ingredients

    For the Soup
  • 1 tablespoon olive oil
  • 1 (1 pound) bone in skin on chicken breast, seasoned with salt and pepper
  • ½ medium yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 orange bell pepper, diced
  • 1 cup frozen corn
  • ¼ cup taco seasoning
  • 1 (14.5 ounce) canned diced tomatoes with the juice
  • 1 tablespoon cilantro
  • 32 ounces chicken stock
  • 6 small corn tortillas, sliced into ½ inch strips
  • Kosher salt
  • For the Garnish
  • Grated cheddar cheese
  • Sour cream
  • Sliced avocado
  • Cilantro
  • cheddar cheese

Instructions

  1. In a large pot heat the olive oil over medium heat. Place the chicken breast skin side down and let it cook until it’s nicely browned, about 8-10 minutes. Remove the chicken breast from the pot and set it aside.
  2. Add the onion, garlic, bell pepper and corn to the pan. Cook the vegetables for about five minutes, scraping up the browned bits off the bottom of the pan while stirring. Add the taco seasoning and stir until the vegetables are coated in the spices.
  3. Add the tomatoes, cilantro and chicken stock and stir. Carefully place the chicken breast in the soup. Cover the pot and bring it to a boil, then reduce the heat to a simmer. Simmer the soup with the chicken for twenty minutes or until the chicken is cooked through.
  4. Uncover the soup and remove the chicken. Discard the skin, shred the meat, and return it back to the soup. Add the tortilla strips to the soup and let it all simmer for another couple of minutes. At this point, check the seasoning and add additional salt as needed.
  5. To serve: ladle the soup into bowls. Top each bowl with a tablespoon each of the grated cheddar cheese and sour cream. Top each with a few slices of avocado and sprinkle a little cilantro over the top.
Recipe Type: Soups & Stews
6.6.15

http://www.girlgonegourmet.com/chicken-tortilla-soup/

The post Chicken Tortilla Soup appeared first on Girl Gone Gourmet.

Report abuse

Comments

Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories

Register

Newsletter

Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.