Time :
45 mins or 20 with an Instant Pot
Servings :
8-10
Recipe by :
Eunice Adu- Tutu, Dietetic Practicum Student
Dinner, Lunch, Soup
Ingredients
2 tbsp olive oil
1 large yellow onion, chopped
2 jalapenos, diced
4 garlic cloves, minced
1 tsp salt
2 tsp black pepper
1 tbsp chili powder
1 tbsp cumin
1 tbsp smoked paprika
2 cans of black beans, drained and rinsed
30 ounces, diced tomatoes
4 cups of chicken broth
4 cups of shredded chicken
1 ½ cups of frozen baby sweet corn, defrosted
½ cup chopped cilantro
1 cup of tortilla chips/strips
Directions
- Add 2 tablespoons of olive oil to a large soup pot over medium heat
- Add the onion, jalapenos, garlic, salt, and pepper, and cook for about 4 minutes, stirring consistently
- Stir in the chili powder, cumin, and smoked paprika or seasoning of choice
- Mix in the black beans, tomatoes, and chicken broth
- Bring it to a boil and then turn it down to a simmer for 25 minutes
- Add the corn, cilantro, and shredded chicken to the tortilla soup and cook for 10 minutes
- Garnish with cilantro and tortilla strips
TIPS:
- Place leftover into freezer-safe containers for up to 3 months
- To make it a vegetarian option, remove chicken and chicken broth, and use vegetable stock and add more black beans
- Buy roasted chicken from your local grocery store and use a fork to shred the chicken
- You can also make this recipe in an instant pot, just make sure to keep the lid off when sautéing vegetables.