Healthy Tortilla Soup

  • 1 Pound Chicken Breast
  • 4 cups Vegetable Stock or Chicken Stock
  • 1 can black beans, drained and rinsed
  • 4 Roma tomatoes diced
  • 1 cup corn, frozen or fresh
  • 1 lime
  • 1/2 cup cilantro, chopped (extra for topping)
  • 1 yellow onion, cut in half
  • 1 orange bell pepper, finely diced
  • 3 cloves garlic, crushed
  • 1 TBS olive oil
  • 1 TBS ground cumin or chili powder
  • Your favorite corn tortillas (for topping)
  • Salt and pepper, to taste
  • Avocado (for topping)
  • Hot sauce (for topping)
  1. In a large Dutch oven (or large pot), add the stock, half of a yellow onion, and chicken breast
  2. Bring to a boil and then simmer until chicken is cooked through completely and registers 160 degrees on an instant-read thermometer, about 15-20 minutes
  3. Remove chicken and set aside. Strain broth through a mesh strainer into a bowl and set aside. Discard 1/2 onion.
  4. In Dutch oven or pot, heat olive oil over medium heat until shimmering.
  5. Add remaining 1/2 onion, finely diced, orange pepper and Roma tomatoes and cook until vegetables are tender and translucent about 10 minutes.
  6. Add crushed garlic, cumin or chili powder and cook until fragrant, about 30 seconds.
  7. Add broth to Dutch oven or pot and cook until lightly simmering.
  8. Add corn, black beans. Cut the chicken into bite-sized pieces and add to the pot.
  9. Simmer until corn and beans are tender, about 15 minutes.
  10. Add chopped cilantro, and the juice of 1 lime and stir to incorporate. Salt and pepper to taste.
  11. Serve with your toppings and Enjoy!

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