Chicken Tortilla Soup


  • 2 cups shredded and cooked chicken meat (leftover rotisserie chicken works wonderful for this)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 can (14-oz) canned diced tomatoes
  • 1 can (14-oz) black beans, drained and rinsed
  • 6 cups chicken stock
  • Salt and pepper
  • 1/4 cup red onion, chopped
  • 6 corn tortillas, cut into strips and deep fried until crispy
  • 2 avocados, diced
  • Lime wedges
  • 1/4 cup chopped cilantro
  • Sour cream
  • Grated cheddar
  • Hot sauce (optional)
  • Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and peppers into the pot. Cook and stir the vegetables for about 3 minutes, until tender. Add cumin and chile powder, stir to combine. Add shredded chicken, black beans and diced tomatoes into the pot and mix.
  • Gently pour chicken stock into the pot and bring to boil. Reduce the heat to low and simmer soup for about 30-40 minutes, uncovered
  • Season with salt and pepper. Turn off the that and let sit for 10 minutes before serving.
  • Ladle soup into individual bowls. Top with crispy tortilla chips, chopped red onion, and avocado. Garnish with cilantro and a lime wedge. Serve with sour cream, cheddar and hot sauce.
Serves 4 as main dish