Lemon Chicken Tortilla Soup

1. 1

   Start off by chopping up the raw chicken into small strips or roughly chop it into small, uneven pieces. In large pot, heat about 2 tablespoons of olive oil on medium-high. Throw chicken into the pot stirring occasionally.

2. 2

   As the chicken cooks, finely chop the onion and garlic and throw into the pot once chicken is mostly white.

3. 3

   Add oregano, cumin, and chili powder.

4. 4

   Stir in to mix the ingredients.

5. 5

   At this point what I do is add lemon juice so it's properly incorporated into the dish.

6. 6

   Let chicken cook until finished (about 5 minutes at this point with frequent stirring).

7. 7

   Roughly chop the cilantro and tomato and add to chicken.

8. 8

   Let cook for about 5 minutes.

9. 9

   You should start to notice a good amount of liquid in the pot from the oil, lemon, and tomato.

10. 10

    This is when I add the tomato sauce and stir.

11. 11

    Again, I let sit for about 5 minutes.

12. 12

    Once it's all nicely incorporated, add the chicken broth.

13. 13

    Bring to a boil, then reduce to a simmer.

14. 14

    Add black beans.

15. 15

    Simmer for about 15 minutes.

16. 16

    The soup should be an deep red color when finished.

17. 17

    Ladle into a bowl, add more fresh cilantro, cheese, and crushed tortilla chips. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.