I love this recipe because it is mostly canned items and is a great recipe to use up leftover chicken. It’s also not too bad of a recipe to make during the summer since it’s a quick recipe to make so no need to have the stove going for forever. To help alleviate the heat I barbequed some chicken and used that so I spent less time cooking in the kitchen. This is such a great recipe, so full of flavor, and still good for you; a great healthy alternative with all of the protein from the chicken and beans and full of fiber! I usually refrain from adding any salt because there is plenty in all of the canned goods. This recipe makes a lot of food, one recipe fed my whole family (and there is 5 of us and we are big eaters!).
Chicken Tortilla Soup (gf)
2 Tbsp olive oil
2 medium-large onions, cut into medium dice
1 large bell pepper, any color
4 large garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
2 (28 oz) cans crushed tomatoes, fire roasted diced, or Mexican style stewed, or any combination of the two
1 quart chicken broth
1 (16 oz) package frozen corn or 1 can
2 (4 oz) cans green chilies, chopped
2 (15.5 oz) cans black beans
4 cups shredded, cooked chicken
½ cup chopped fresh cilantro
Tortilla chips, to serve (make sure to use corn tortilla chips for gluten free cooking)
Heat oil in large soup kettle over medium-high heat. Add onions and peppers; sauté until tender, about 4 minutes. Add garlic cloves, chili powder, and oregano; sauté 1 minute longer.
Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 minutes.
Stir in cilantro; let stand a couple of minutes. (after cooling, the soup can be refrigerated for up to 3 days). Serve warm with tortilla chips.