Ingredients

The following ingredients have 4 Servings
  • 1¼ pound chicken breast
  • 2 tbsp vegetable oil
  • 1½ cups diced onion
  • 1 jalapeño ((diced, with or without seeds))
  • 3 garlic cloves ((minced))
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp Mexican oregano
  • 1-2 chipotle pepper in adobo sauce - canned ((pepper only))
  • 1½ tbsp chipotle pepper in adobo sauce - canned ((adobo sauce only))
  • 4 cups low-sodium chicken broth
  • 1 cans (28 oz) canned diced tomatoes ((separate the tomatoes from the juice))
  • 1 can (15 oz) black beans ((rinsed and drained) - add more if needed)
  • 1 can (15.25 oz) corn ((rinsed and drained) - add more if needed)
  • chopped cilantro
  • chopped avocado
  • lime juice
  • tortilla strips

Instruction

  • Heat oil in a large pot. Cook onion and jalapeño with a small pinch of salt over medium heat for minutes or until soft. Add garlic, cumin, chili powder, and cook for 1 minute.
  • Add chipotle pepper, diced tomatoes (without juices) and cook for 4-6 minutes or until the diced tomatoes start to caramelize. Add tomato juice, Mexican oregano, and 1½ tbsp of chipotle pepper juice into the pot. Cook for 1 minute.
  • Add chicken breast, black bean, and corn. Bring the soup to a boil then lower the heat, simmer for about 20 minutes or until the chicken is fully cooked. Add salt and black pepper to taste.
  • Remove the fully cooked chicken and shred. Put the chicken back into the pot and stir to combine. Serve the tortilla soup with tortilla strips, a squeeze of lime juice, chopped avocado, and cilantro.