I’m not a big soup person. It’s not that I have anything in particular against it, and I understand the appeal on especially cold, snowy evenings. It’s cozy and warming! But, it’s not a go-to meal for me. My husband on the other hand, could eat soup every day of the week. So, throughout the winter months, I do my best to incorporate them into our menu. I must admit, that recipe list is limited.
This chicken tortilla soup is one that makes a frequent appearance in our supper line-up. Adapted from the Pioneer Woman’s recipe, it’s flavourful, hearty, and just a little bit spicy (which instantly improves the appeal of any soup in my books!). The ingredients are accessible and I usually have most of them on hand in my fridge and pantry, making it a great last minute meal on days I either don’t have a plan or don’t feel like what’s on the menu.
The recipe is small – it will feed 2-3 people – but can easily be scaled up for a larger crowd.
If you’re looking for something a little different for dinner tonight, I highly recommend you give this recipe a try.
Ingredients
1 tbsp olive oil
1 yellow onion, diced
3 cloves of garlic, minced
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
1-2 chipotle peppers in adobo sauce, to taste*
1/2 lb chicken breast (about 1 large breast)**
4 cups of chicken broth
1 can of Rotel***
1 can black beans****
1/2 a red pepper, chopped
Toppings (optional)
Avocado
Sour cream
Tortilla chips
Instructions
1. In a medium sized pot, heat olive oil over medium heat. Once hot, add the chicken breast to the pot, allowing it to brown on all sides.
2. Add the onion and sauté until soft and translucent. Add garlic, salt, chili powder, cumin and chipotle pepper and cook until fragrant, about 30 seconds.
3. Pour in chicken broth, and bring to a boil. Continue to simmer on medium-low heat, until chicken is cooked through – about 15 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit.
4. Remove chicken from pot and add Rotel tomatoes, black beans and red peppers. Continue to simmer for another 20 minutes. While the soup is simmering, shred chicken and set aside.
6. Return chicken to the pot and continue to simmer 5 minutes, or until ready to serve.
7. Scoop into bowls and top with chopped avocado, sour cream and crushed tortilla chips.
*Chipotle peppers: these add a nice kick and smokiness. They aren’t required but definitely recommended!
**Chicken: You can use frozen chicken breasts, just make sure to double the cook time. It should cook in about 30 minutes, but look for that internal temperature of 165°F.
**Rotel: I’ve often substituted this for half a can (28oz) of diced tomatoes if I couldn’t get Rotel. If you have a can of diced chilies, you can add these as well.
****Black beans: You can also use fresh cooked black beans. I often cook dry black beans in my instant pot. If using cooked beans, add about 1 1/4 cups.
Love the Unexpected 
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