Chicken & Black Bean Tortilla Soup


Serves 6-8

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 green or red bell pepper, diced, or half green and half red
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chiles
  • 2 cups chicken or veg broth
  • 6 cups water
  • 1-1/2 cups dried black beans
  • 1 Tbsp dried oregano
  • 1/2 Tbsp dried parsley or other desired herbs
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional)
  • 1/4 tsp chili powder (optional)
  • 1 lb skinless chicken breasts
  • 2 corn tortillas, cut into 1/2" x 1" strips (or 12 tortilla chips, crushed)
  • Juice of 1 lime (about 2 Tbsp)
  • Fresh cilantro, chopped
  • salt & pepper to taste

Directions

  1. In large stockpot, sautee onion, peppers & garlic in olive oil.
  2. Add diced tomatoes, broth, water, black beans, herbs & spices. Bring to a boil. Reduce heat and simmer for 1 hour.
  3. Add chicken pieces and simmer for another hour and a half.
  4. Remove chicken pieces from soup and shred with a fork. Return chicken to pot, along with tortilla strips and lime juice. Simmer for 5 more minutes.
  5. Stir in chopped cilantro and salt & pepper (if needed).
  6. Serve with sour cream and warm tortillas.

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© 2005, 2007 by Julie M. Carter