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Chicken Tortilla Soup with Corn (Healthy & Freezer-Friendly!) Recipe

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This Chicken Tortilla Soup with Corn is a healthy, freezer-friendly meal that’s packed with bold Mexican flavors! Perfect for cozy nights and easy weeknight dinners.
slenderkitchen.com

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List of Ingredients:

  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 poblano peppers, chopped
  • 4 garlic cloves, diced
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. pepper
  • 1.5 lbs. boneless skinless chicken breast
  • 5 cups chicken broth
  • 10 oz. canned diced tomatoes
  • 4 corn tortillas, chopped
  • 1/2 cup cilantro
  • 3 ears corn, cut off the cob
  • 2 limes
  • Salt and pepper
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1 Heat the olive oil over medium high heat in a Dutch oven or large soup pot. Add the onions, poblano peppers, garlic, cumin, oregano, and pepper. Cook for 6-8 minutes until onions and peppers begin to soften.
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2 Add the chicken breast, chicken broth, diced tomatoes (undrained), and corn tortillas. Bring to a boil. Then turn down to a simmer and cover. Cook for 12-14 minutes, or until chicken is cooked through.
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3 Carefully remove the chicken and set aside. Once cool, shred or chop.
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4 Carefully pour everything into a blender. Add the cilantro. Blend until smooth.
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5 Add the broth back to the pot. Add the corn and black beans if using. Cook for 6-8 minutes or until corn is soft.
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6 Add the chicken and the juice of 2 limes. Taste and season with salt and pepper as needed.
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7 Top with avocado, queso fresco, radishes, fresh cilantro, baked tortillas chips, sour cream, or Greek yogurt.
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ENJOY!
Make this delicious Chicken Tortilla Soup with Corn (Healthy & Freezer-Friendly!) recipe and tag us! @slenderkitchen
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