This is a comforting, flavorful, veggie packed soup on cold nights or anytime you’re craving Mexican food. Adding lime juice and cilantro really give this a refreshing taste.
In a hurry, I’ll buy a rotisserie chicken, chop it up and add it in with the chicken broth, etc. Add two chipotle peppers in adobo sauce if you like it spicy. Although the recipe doesn’t call for it, I threw in a squash this time since I had one on hand.
- 2 tablespoons olive oil
- 1 pound chicken breasts or tenders diced
- 1 teaspoon poultry seasoning
- 1 teaspoon cumin
- salt
- freshly ground pepper
- 1 medium yellow or white onion chopped
- 1 red pepper chopped
- 1 zucchini chopped
- 1 chipotle pepper in adobo sauce chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 14.5 oz. cans stewed tomatoes undrained and chopped
- 1 8 oz. can tomato sauce
- 1 15 oz. can black beans drained and rinsed
- 1 15 oz. can corn drained and rinsed
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In a large saucepan, heat olive oil over medium heat. Add chicken and lightly brown. Season with poultry seasoning, cumin, salt and pepper.
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Add onion, pepper, zucchini, chipotle pepper and garlic. Cook for about 5-7 minutes until they begin to soften.
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Add chicken broth, tomatoes, tomato sauce, black beans and corn. Bring to a boil and reduce to medium low. Simmer for 5-10 minutes.
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Taste for seasonings and add more salt or pepper, if desired.
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Serve immediately with any or all of the optional toppings.
Optional toppings: diced avocados, chopped fresh cilantro, fresh lime juice, shredded cheddar or jack cheese, sour cream, crushed tortilla chips
Adapted from Rachael Ray’s Tortilla Soup.