Lemon Chicken Tortilla Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 2 medium boneless skinless chicken breasts
- 1⁄2 small yellow onion
- 5 garlic cloves
- 1 bunch cilantro
- 4 tomatoes
- 1 large lemon
- 1⁄2 teaspoon oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 4 cups chicken broth
- 1⁄3 cup tomato sauce
- 1⁄2 cup black beans
directions
- Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally.
- As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white.
- Add oregano, cumin, and chili powder.
- Stir in to mix the ingredients.
- At this point what I do is add lemon juice so it's properly incorporated into the dish.
- Let chicken cook until finished (about 5 minutes at this point with frequent stirring).
- Roughly chop the cilantro and tomato and add to chicken.
- Let cook for about 5 minutes.
- You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato.
- This is when I add the tomato sauce and stir.
- Again, I let sit for about 5 minutes.
- Once it's all nicely incorporated, add the chicken broth.
- Bring to a boil, then reduce to a simmer.
- Add black beans.
- Simmer for about 15 minutes.
- The soup should be an deep red color when finished.
- Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!
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