It's our first Meal Monday post! Woohoo! This week is Chicken Tortilla Soup. Yummy! Our recipe is based on the Pioneer Woman's version that we love! Her recipe is more precise and fabulous, but our is just as delicious. It's more of a real mom thrown together version! Plus, you can add tons of extra veggies to this without anyone noticing. Win!
- Chicken - One pound
- Two 15 ounce cans of black beans. Drained and rinsed
- 32 ounces of chicken or vegetable broth
- 2 large onions
- 2-3 cloves of garlic
- One red pepper
- One 15 oz can of diced tomatoes with chilies
- Salt & pepper
- Cayenne pepper
- Butter or olive oil
- Four cups of water
I have also added extra peppers, zucchini and cooked rice! We dice everything really tiny because... kid's.
- Sour cream
- Fresh tomatoes
- Green onions
- Tortilla chips
Cook your chicken thoroughly. Season with lots of cumin and some salt and pepper. While chicken cooks put butter or oil in a pot and cook the diced onions and peppers until soft then add in the garlic. Shred your chicken or dice small. Once you can smell the garlic, add the chicken, beans and additional spices to it. Add in the canned tomatoes, water and broth. Bring to a boil, then reduce heat, cover and let simmer for 45-ish minutes. Season with more cumin, cayenne, salt or pepper to taste. Serve and top with your favorites! This soup freezes so well!! Cool before you freeze and bring out on a busy night! Enjoy! The link to the original recipe is below.