You’ll want to try this Chicken Tortilla Soup Recipe when a cold or flu hits you. You absolutely should try this natural health remedy to cure your cough and cold. The reason why is because of the natural chicken broth.
Chicken Tortilla Soup
This is one of my all-time favorite soups to have to simmer on the stove in the Winter. Chicken Tortilla Soup has a distinctive aroma when it is cooking all day. It is truly a simple soup to make. You can either use chicken right out of the freezer and toss it in a pot of water, boil it, then pull it apart. This gives you some good non-salty chicken stock. You can also take chicken right out of the can. I boil a lot of my chicken ahead of time and dice it up and freeze it so I can pull together different dishes during the week quickly and easily. This gives you the healthy chicken broth.
Chicken Tortilla Soup has many variations. Google Chicken Tortilla Soup and you are swimming in recipes. I use a low salt chicken broth from Whole Foods to keep the sodium level down. This soup is perfect on a cold winters day! Simmer the soup for about an hour and it is ready to be eaten. We like adding a big green salad with this and eat that all day. You can top it with sour cream or a Greek yogurt spiced with cumin and chili powder.
Chicken Tortilla Soup Recipe
- 2 Pounds Chicken Breasts
- 1 48 Ounce Box Low Sodium Chicken Broth
- 2 Cans Black Beans or 3 1/2 Cups cooked Black Beans
- 1 4.5 Ounce Can Green Chiles
- 2 Cans Rotel Tomatoes and Green Chilies
- 1 Can Corn Or Frozen
- 1 Large Red Onion Chopped
- 1 Green Pepper Chopped
- Corn Tortillas
- Chili Powder
- Fresh Garlic
- Cilantro Lime
Boil Your Chicken until it is no longer pink inside
Reserve the liquid Chicken Broth
Break chicken into bite sized pieces
Add back into the pot
Add Your Boxed Chicken Broth
Chop up the Ingredients add to pot
Add your canned vegetables and add to pot
Now add some of the reserved Chicken Broth Stock to your liking.
Add Your spices to taste.
Simmer for about an hour.
Cut your corn tortillas into long strips and add into individual bowls a few minutes before serving
Top with a few pieces of Cilantro and a splash of lime juice