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Chicken Tortilla Soup

This soup is rich and flavorful, it is a staple in our household because it mostly uses items we grow in our garden, or source locally. It is easy to change up to make as spicy as your family likes too!

Ingredients​

  • 1 cup dried black beans, rinsed and soaked, or 2-15oz cans black beans

  • 2 Tbsp butter or olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 poblano pepper, diced (or small can diced green chilies)

  • 1 quart chicken broth

  • 1 quart tomatoes

  • water, if needed, add to desired soupiness

  • 1 1/2 tsp cumin

  • 1 tsp dried oregano

  • 1 cup corn

  • 2 cups cooked chicken

  • salt to taste

  • pepper to taste

  Toppings

  • avocado, tortilla chips, cheese, jalapenos 

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Directions

Saute onion and pepper in butter or olive oil until onion is translucent, add garlic and saute until fragrant, 30 seconds or so. If you are using diced green chilies, they can be added with the chicken. Add beans, tomatoes, and broth, simmer until tender. If using canned beans, you can skip the first simmer. Add remaining ingredients and simmer 30 minutes, or until flavors are blended. Salt and pepper to taste. Ladle into bowls, and top with desired toppings. Enjoy! 

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