Chicken Tortilla Soup
So much flavor in just 35 minutes! Our zesty Petite Diced Tomatoes with Lime & Cilantro, pairs perfectly with juicy chicken, crisp corn, black beans and classic Mexican spices in this warm and savory tortilla soup. Just before serving, top with avocado, fresh squeezed lime juice and cool sour cream.
1/2 cup onion, chopped1 small green bell pepper, chopped1 tablespoon vegetable oil3 (14.5 ounce) cans low sodium chicken broth2 cups cooked shredded chicken breast1 (10 ounce) package frozen corn, thawed1 (15 ounce) can black beans, rinsed and drained1/4 teaspoon coarsely ground pepper1/2 teaspoon garlic powder1 teaspoon chili powder1 teaspoon cumin3 tablespoons cornmeal, mixed with 1/2 cup waterTortilla chips1 cup shredded Monterey Jack cheese
- In a large soup kettle sauté onions and green bell pepper in oil until tender. Add chicken broth, chicken, diced tomatoes, corn, black beans, pepper, garlic powder, chili powder, cumin, tomato paste and cornmeal mixture. Bring to a boil.
- Cover and reduce heat to low. Simmer, stirring occasionally, 20 minutes.
- Spoon soup into serving bowl. Top with tortilla chips and cheese.
- Optional Garnish: several ½-inch pieces of avocado and a spoon full of sour cream along with a squeeze of fresh lime juice. Other toppings could include diced onion, pico de gallo or cilantro.