- 4 boneless skinless chicken breasts - 4 cups chicken broth - 2 (15 ounce) cans black beans, drained and rinsed - 1 (14.5 ounce) can diced tomatoes - 1 (4 ounce) can diced green chiles - 1/2 cup diced yellow onion - 1/4 cup diced celery - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon oregano - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - 2 tablespoons fresh cilantro, chopped - 1/2 cup jalapeno pepper, diced - 1/2 cup fresh corn - 8 (6-inch) flour tortillas - 2 tablespoons vegetable oil
Instructions
Step 1: Prepare the Soup
In a large pot over medium heat, combine the chicken broth, black beans, diced tomatoes, green chiles, yellow onion, celery, garlic, chili powder, cumin, oregano, garlic powder, and black pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for 10 minutes.
Step 2: Cook the Chicken
Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook until they are just cooked through, about 5 minutes per side. Remove the chicken from the skillet and shred into bite-sized pieces.
Step 3: Finish the Soup
Add the shredded chicken, jalapeno pepper, fresh corn, and cilantro to the pot, and simmer for an additional 5 minutes.
Step 4: Serve the Soup
Serve the soup with warm flour tortillas. Enjoy! Islands Chicken Tortilla Soup is a delicious, flavorful soup that is perfect for a weeknight meal. It's easy to make and packed with protein and vegetables. The combination of chicken, black beans, tomatoes, and peppers creates a soup that is both hearty and flavorful. The addition of jalapenos and fresh corn give the soup a nice kick, while the cilantro and tortillas provide a fresh and crunchy contrast. With a few simple ingredients, you can have a delicious meal on the table in no time!
