Mexican Tortilla Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 Tbsp good quality olive oil
- 1 medium onion (chopped)
- 3 cloves garlic cloves (peeled and minced)
- 2 tsps Chili powder
- 4 cups canned, crushed Tomatoes (28 ounce)
- 2 cups low-sodium Chicken broth
- 1 ½ cups water
- ⅔ cup sliced, green chili peppers
- 2 cups canned black beans (rinsed and drained)
- ¼ cup fresh cilantro (finely chopped)
- 3 cups cooked Chicken breasts (diced)
- 2 handfuls crushed Tortilla chip
- monterey jack cheese (shredded)
Preparation steps
1.
In a medium soup pot, heat oil over medium heat. Saute chopped onions and garlic until the onions are soft and the garlic is fragrant. Stir in chili powder, tomatoes, chicken broth, and water. Bring to a boil, and simmer for about 10 minutes.
2.
Stir in half of the sliced green chili peppers, reserving some for garnish. Add the beans, cilantro and diced chicken. Gently simmer for 10 minutes.
3.
Ladle soup into bowls and topped with crushed tortilla chips, Monterey Jack cheese, and reserved green chili peppers. Serve.
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