Chicken Tortilla Soup

Ingredients 

• 1 yellow onion

• 2 tbsp olive oil 

• 4 cloves garlic

• 1/2 cup chopped fresh cilantro

• 2 large chicken breasts (1 – 1.5 lbs)

• 4 cups chicken broth (sub bone broth for more protein) 

• 2 14.5 oz cans diced fire roasted tomatoes

• 1 can black beans

• 1 can corn

• 1 can green chilies (optional – or 1 jalapeno diced)

• 1 small lime, juiced

• 1 tbsp chili powder

• 3 tsp cumin

• 1 tsp smoked paprika (optional)

• 1/4 tsp cayenne (optional for heat)

• 2 tsp salt

• 1 tsp pepper

• Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish

Instructions

• In a large pot, heat two tablespoons olive oil over medium heat

• Add in onions, garlic, and cilantro and saute until fragrant

• Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir

• Add in remaining spices and then add in chicken breasts

• Bring to a boil

• Once boiling, lower heat and let simmer for 10 minutes

• Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork

• Put shredded chicken back in soup and let simmer an additional 10 minutes

For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.