With that same batch of chicken stock that I used to make the Roasted Tomato Basil Soup, I made Chicken Tortilla Soup. And good timing too since I got a bit sick. Chicken soup is great for you when you’re sick. But I get bored from regular chicken noodle soup. The cumin in this soup adds an earthy aroma and mixes well with the piney taste of cilantro. The zing from the lime juice brightens up the soup. It’s a quick and light soup to make assuming you have some cooked chicken breast meat on hand. If not, just run to a store to buy a rotisserie chicken. You won’t be disappointed!
- In a soup pot or Dutch oven over medium heat, warm some olive oil.
- Add the onion and saute until tender and translucent, about 5 minutes.
- Add the garlic and jalapeño and cook 1 – 2 minutes to soften.
- Add in the cumin and black pepper, cook for about 1 minute.
- Add the chicken broth, increase heat slightly and bring to a boil.
- Add in the cooked chicken, tomatoes, black beans, cilantro, and lime juice.
- Reduce heat to low and simmer until the chicken is heated through, about 10 minutes.
- Serve soup into bowls and sprinkle tortilla strips evenly over the top.