I love love love love Mexican food. Not just tacos or burritos, ALL Mexican food, the whole enchilada. Ha, see what I did there? Anyways…..On Sunday’s I usually make a roasted chicken which always leaves leftovers, Chicken Tortilla Soup is a quick way to use those leftovers for a weeknight dinner.
This post is laking all step-by-step photos. I somehow lost them all.
Here’s the recipe:
4 cups chicken, cooked and diced
1 Tablespoon Olive Oil
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (15 oz.) Diced tomatoes with juice
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
2 cans (15 Oz. Can) Black Beans, Drained
Taco type garnishes
Heat 1 tablespoon olive oil in a large pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spices. Stir to combine, then add diced chicken and stir.
Pour in canned tomatoes, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes, uncovered.
Ladle into bowls, then top with garnishes like a taco. Sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, diced jalapeño, tortilla chips, lime wedges, etc….