Spicy Chicken and Black Bean Tortilla Soup
My husband and I really enjoy this spicy and delicious soup. It’s nice to make something homemade that’s healthy, so I don’t feel like I’m cheating on my diet.
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- 3 c. reduced-sodium chicken broth
- 2 boneless, skinless chicken breast halves
- 1 small tomato, chopped
- 1/2 large white onion, chopped
- 1/2 jalapeno chile pepper, seeded and chopped (wear plastic gloves when handling)
- 2 tbsp. jarred, pickled jalapeño chile peppers, chopped
- 2 tbsp. chopped cilantro
- 1 can (14 1/2 ounces) diced tomatoes
- 1 tsp. minced onion
- 2 tsp. southwest seasoning
- 1 can (15 ounces) black beans, drained and rinsed
- 1 package (8 ounces) shredded Monterey Jack cheese (optional)
- 3 low-carb tortillas, 8″ each, torn into strips and baked (optional)
Directions
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- Step 1In a large saucepot over high heat, add the broth and chicken. Cook for 12 minutes, or until the chicken is cooked through. Transfer the chicken to a cutting board. When it’s cool enough to handle, chop the chicken into small pieces, and set aside.
- Step 2In a food processor, blend together the tomato, onion, jalapeños, and cilantro. Add to the broth. Add the diced tomatoes, onion, seasoning, black beans, and chicken. Cook for 5 to 10 more minutes, stirring occasionally. Serve with the cheese and tortilla strips, if using.