What is it about Mexican-inspired food that makes the heart sing? It’s so warm and zesty and flavorful and just yummy. And it’s also good no matter what the temperature - seafood tacos by the beach, margaritas on the patio in the summer, chips and salsa year-round, and chicken tortilla soup when the temps get low.
A big bowl of chicken tortilla soup feels like great aunt’s big-armed hug. It’s familiar, comforting and good for the soul. Best of all - it’s pretty easy to make, it makes great for leftovers and kids and adults enjoy it.
Ingredients:
- 2 large skinless, boneless chicken breasts
- 1 tbsp olive oil
- 1 medium diced white onion
- 1 15-oz can black beans (rinsed and drained)
- 1 10-oz can rotel
- 1 15-oz can corn
- 1 6-oz tomato paste
- 3 tbsp chicken Better Than Bouillon
- 2 tbsp flour + 1/4 cup water
- 4 cups water
- Crushed tortilla chips
Directions :
- In dutch oven, heat oil over medium heat and add diced onion
- Cook until onions are translucent
- Add black beans, rotel, corn, tomato paste, Better Than Bouillon and 4 cups of water
- Stir until combined; turn heat on high and bring to a boil
- Add chicken breasts and using tongs, nestle into the mixture
- Reduce heat to medium and cook for 10 minutes or until fork easily punctures chicken
- Remove chicken breasts shred using two forks
- Add shredded chicken back to pot and stir until mixed
- In a bowl, mix 2 tbsp of flour with 1/4 cup water; slowly pour into the pot while stirring the soup
- Heat for 10 minutes
- Remove from heat
- Ladle into bowls; top with chips, as desired
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