Chicken Tortilla Soup is my husband’s favorite. Usually I make it from scratch – broth and all. It takes a long time, and lots of chopping, and frankly I don’t really have time for that right now. So instead, I created this really easy version using leftovers from the salsa chicken. Cooking about 4 pounds of chicken breasts in salsa, diced tomatoes, and chicken broth was a huge time saver throughout the week. Half of the leftover chicken breasts came this soup, while everything else became chili.
Although I do prefer a homemade broth, other than that the soup was the same as my time consuming version. This soup has a hint of spice, a bit of citrus, and it is packed with protein and vegetables. It is also low fat. It is one of the perfect fall foods!
Total time: 20 minutes
You will need:
3-4 Salsa Chicken Breasts, diced
1 large carton of Chicken Broth
2 Bell Peppers, chopped
1 Onion, chopped
2 Jalapenos, finely diced
2 slices Lemon
2 slices Orange
1 can Diced Tomatoes
1 can Corn
1 can Kidney Beans
1 can Black Beans
2 cloves chopped Garlic
2 tablespoons Olive Oil
5 handfuls of Tortilla Chips, crushed
Heat the olive oil in a soup pot. Add the onions and cook until soft. Then add the jalapenos and garlic and cook for another 2 minutes.
Add the diced tomatoes, chicken broth, lemon slices, and orange slices and bring to a slow boil.
Add all the other ingredients and let simmer for 20 minutes.