Hearty, delicious, and easy. Offering different garnishes allows everyone to make this soup their own. It is quick to come together and perfect for a weeknight meal. Forgot to defrost some chicken? No problem, just toss it in frozen and add 10 minutes to the cooking time.
Course Dinner, Main Dish, Chicken, Soup
2-3wholeboneless, skinless chicken breasts
8cupschicken broth* see note on broth
1(10 oz) can Rotel tomatoes and green chiliesother flavors of Rotel are ok if you prefer them
1(4 oz)can diced green chilies choose your preferred heat, I use mild
1mediumjalapeño seeds removed and minced
1medium onion diced
1tablespoon tomato paste** see note on freezing tomato paste
2(15 oz)cans black beans drained and rinsed
Garnishes - use as few or as many as you want
store-bought tortilla chips or tortilla strips***see note on making your own
sliced green onion
diced red onion
salsa or tomatoes
In a large pot or dutch oven, over medium-high heat bring the broth, lime juice, and chicken to a boil. Add a bit more broth or water if the chicken is not submerged in the liquid. Reduce the heat and simmer for 10-15 minutes until the chicken is cooked through. Note - Increase the cooking time by 10 minutes if you are using frozen chicken. The cooking time begins once the liquid has reached a boil.
Once the chicken is cooked, remove it from the broth, shred or dice and return it to the pot.
Increase the heat to medium and add all of the remaining soup ingredients. Return to a simmer and cook for 15-20 minutes while you prep the garnishes.
Ladle the soup into bowls and allow everyone to garnish their own bowl. While the garnishes are optional, they really make the soup extra delicious and are easy to do.
* Note on broth- If you want to increase the richness of this soup, use 4 cups of chicken broth and 4 cups of beef broth.** Note on tomato paste - What do you do with the rest of the can of tomato paste if you only need 1 tablespoon? Cover a plate with plastic wrap. Dollop the remaining tomato paste onto the plate in 1 tablespoon increments. Freeze until solid and then transfer to a freezer-safe bag. You are now ready next time a recipe only needs 1 tablespoon.***Want to make your own tortilla strips? You can make them in a skillet on the stove or in the oven. Here are both methods. Stove: In a skillet, heat 1/4 inch of oil on medium heat. While the oil is heating, use a pizza cutter to cut some corn tortillas into the desired strip size. Fry the strips in the oil for 1-2 minutes per side until the strips are lightly browned and toasted. Place on a paper towel-lined plate to drain. Oven: Heat oven to 350 °F. Lightly coat both sides of the corn tortillas with oil. Use a pizza cutter to slice the tortillas into the desired size. Bake on an ungreased baking sheet for 8-12 minutes until the strips are golden and toasty. The smaller the strips the quicker they will cook and the closer you have to watch them if you don't want charred pieces.