Recipe: Chicken Tortilla Soup

With the fall temperatures finally looking like they are going to stick around, I’m sure everyone is looking to create yummy, warm and comforting recipes for dinner. This perfect fall weather soup has been on repeat in my kitchen and it is so easy to make!

Chicken Tortilla Soup

Here is what you need:
-3 chicken breasts
-2 tablespoons olive oil
-1 green pepper
-1 onion
-minced garlic (I use about 3 teaspoons worth, but you can put as much or as little as you like)
-1 packet taco seasoning
-1 can rotel
-1 can diced tomatoes
-1 can black beans, drained
-1 can corn, drained
-4 cups (32 oz) of low sodium chicken stock (I love the Rachael Ray brand)
-2 cups water
-lime juice

1.) Boil the chicken until completely cooked. Shred and set aside. To save you tons of time, shred your chicken using this trick.
2.) In a large pot, heat up olive oil. Dice up the onion and green pepper and cook until tender, along with the garlic.
3.) Once veggies are tender, pour taco seasoning over them and stir until everything is coated.
4.) Add rotel, diced tomatoes, black beans, corn, chicken stock, water and lime juice. (For the lime juice, this is a personal preference, I add a few squirts, maybe enough juice from one lime)
5.) Bring to a boil.
6.) Add the chicken to the pot and reduce heat.
7.) Simmer uncovered for 30-45 minutes.

Yum dash O!!!!

A few extra notes:

-The soup is excellent just as it is, but I like to add a little extra to it: tortilla chips and shredded pepper jack cheese make this soup incredible!

-I’ve also heard of people adding jalapenos or sour cream. Whatever your preference, go for it!

-The soup tastes best if you let it sit in your fridge overnight so the flavors can mix together more. Then just pop it on your stove, reheat and serve!