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Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup
by Aimee from TN
Spicy, delicious, just what the doctor ordered!
AVERAGE RATING
Print Recipe

Category

Main Dish

Prep Time

30 minutes

Servings

6

Recipe Ingredients

3 boneless, skinless chicken breasts
2 Tablespoons sazón completa
2 cans Ro*Tel diced tomatoes with chilies
1 small white onion, quartered
3 cloves garlic
2 Tablespoons olive oil
6 cups chicken broth
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 corn tortilla, torn into pieces (if desired)
1 teaspoon salt
1/2 teaspoon pepper
crisp tortilla strips (or tortilla chips may be substituted)
1/2 cup cilantro for garnish
Sliced avocado
lime wedges
sour cream
queso fresco

Directions

In a medium sized saucepan, place chicken breasts in cold water and add sazón completa. Once chicken is cooked (about 20 minutes), remove chicken to a bowl and shred with two forks. Set aside. In a blender, puree canned tomatoes, quartered onion and garlic. Heat olive oil in a large stock pot, and add tomato puree mixture. Stir and slowly add chicken broth. Bring to a boil then turn heat down to medium low and add corn, black beans and shredded chicken. If you like the texture, throw in the torn pieces of the tortilla. Taste the soup to see if you need to add any salt or pepper. Ladle into bowls and garnish with crisp tortilla strips, cilantro, avocado, freshly squeezed lime juice, sour cream and queso fresco. Enjoy!