Go Back

Chicken Tortilla Soup

Flavorful chicken soup with bell peppers, and lime. Topped with sour cream and tortilla chips for a bit of crunch!
Print Recipe
Cook Time 45 minutes
Servings: 4
Course: dinner, lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1-2 tbsp butter or canola oil
  • 1 red onion (small dice)
  • 3 cloves garlic (finely chopped or grated)
  • 1 red bell pepper (medium dice)
  • 1 yellow bell pepper (medium dice)
  • 1/2 - 1 poblano pepper (small dice)
  • 1 seranno (optional) (remove the seeds and small dice)
  • 1/4 cup tequila
  • 6 cups chicken stock
  • 2 cup shredded chicken
  • 1 15 ounce can of black beans (drained and rinsed)
  • 1 limes zest
  • 2-3 limes juice
Accoutraments
  • Sour cream
  • Tomatoes (finely chopped)
  • Salsa
  • Graded cheese
  • Tortilla chips

Method
 

  1. Start by prepping all of the veggies. Cut the red onion, bell peppers, and the poblano pepper.
  2. If using the serrano pepper, de-seed and add the seeds to the tequila. Let the seeds soak in the Tequila until you are ready to add it. (This adds flavor and a bit of spiciness, but not to the level where it is over-powering).
  3. Heat your soup pot on medium and add your oil or butter.
  4. Add the red onion, bell peppers, and poblano/serrano peppers. Cook until the red onion is fairly translucent and the peppers are soft. About 10-15 minutes.
  5. Add your garlic and gently cook until fragrant; about 2-3 minutes.
  6. Strain the seeds from the tequila and then add the tequila to the pot. Increase the heat slightly to cook off the alcohol; I also smell for the sharpness of the alcohol to reduce. This can take about 3-4 minutes.
  7. Add the chicken stock and then bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes.
  8. While the soup is cooking, drain and rinse the black beans and shred your chicken. Then add to the soup.
  9. Serve with a dollop of sour cream, bit of salsa, cheese, and crushed tortilla chips! Enjoy!