Six Can Chicken Tortilla Soup

Ingredients and Weight:

• 6 boneless, skinless chicken breasts (1 pound)
• 1 onion, chopped (1 cup)
• 2 bell peppers, chopped (1 cup)
• 4 cloves garlic, minced (1 tablespoon)
• 2 (10.75 ounce) cans fire-roasted tomatoes
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can corn, drained
• 1 (14.5 ounce) can diced tomatoes with green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Lime wedges (for serving)

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large Dutch oven or stockpot, brown the chicken breasts over medium heat. Remove the chicken and set aside.
2. Add the onion, bell peppers, and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the fire-roasted tomatoes, black beans, corn, diced tomatoes with green chiles, cumin, chili powder, oregano, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Shred the reserved chicken and return it to the pot. Add the chicken broth and bring to a simmer. Cook for an additional 15 minutes, or until the soup is heated through.
6. Stir in the cilantro and serve immediately with lime wedges for garnish.

Nutritional Information:

• Calories: 250 calories per serving
• Fat: 5 grams per serving
• Saturated Fat: 1 gram per serving
• Cholesterol: 60 milligrams per serving
• Sodium: 540 milligrams per serving
• Carbohydrates: 25 grams per serving
• Fiber: 5 grams per serving
• Protein: 25 grams per serving

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Suitable for American taste
• Can be customized with additional toppings such as cheese, avocado, or sour cream

User Comments:

• "This soup is so easy to make and so delicious! I love the smoky flavor from the fire-roasted tomatoes."
• "I added some diced jalapenos for a bit of spice and it was perfect."
• "This is my go-to soup recipe for cold weather. It's always a hit with my family and friends."
• "I love that I can use canned ingredients, which makes this a quick and easy meal."
• "The shredded chicken makes this soup extra hearty and satisfying."

Special Precautions and Tips:

• If you don't have canned fire-roasted tomatoes, you can use regular canned tomatoes and add a tablespoon of smoked paprika for a similar flavor.
• For a thicker soup, puree 1 cup of the soup in a blender and then return it to the pot.
• This soup can be stored in the refrigerator for up to 4 days.